Grilled Sardines with Eggplant Puree and Tarragon Dressing

Name: Grilled Sardines with Eggplant Puree and Tarragon Dressing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons capers, drained and chopped; 1 medium eggplant, halved lengthwise; 12 fresh sardines, boned, heads and tails intact; 3 garlic cloves, very finely chopped; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 118 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil, plus more for grilling; 3 Tbsps pine nuts; 1 Tbsp finely chopped roasted red pepper; 4 servings Salt and freshly ground black pepper; 1 small shallot, very finely chopped; 59 milliliters chopped tarragon; 2 Tbsps water; 2 Tbsps white wine vinegar

Grilled Sardines with Eggplant Puree and Tarragon Dressing is a gluten free, dairy free, whole 30, and pescatarian recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 495 calories, 32g of protein, and 37g of fat. It works well as a rather expensive main course. It will be a hit at your The Fourth Of July event. If you have lemon zest, wine vinegar, sardines, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Brush the cut sides of the eggplant with 2 tablespoons of olive oil and place cut side down on a rimmed baking sheet.

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Olive Oil

Eggplant

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Baking Sheet

Bake the eggplant for about 45 minutes, until very soft.

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Eggplant

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Oven

Let cool, then carefully scoop out the flesh and coarsely chop it.

Transfer the eggplant to a medium bowl.

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Eggplant

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Bowl

In a small saucepan, combine the vinegar with the water, 2 tablespoons of the tarragon, half of the shallot and two-thirds of the garlic and bring to a boil. Simmer over low heat until nearly evaporated, about 5 minutes.

Ingredients you will need

Tarragon

Shallot

Vinegar

Garlic

Water

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Sauce Pan

Transfer the mixture to a blender.

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Blender

Add the chicken stock and one-fourth of the eggplant and puree until smooth. Stir the puree into the remaining chopped eggplant and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Eggplant

In a small skillet, toast the pine nuts over moderately high heat, shaking the pan occasionally, until golden, about 3 minutes; transfer to a plate. In the same skillet, heat the remaining 1/4 cup of olive oil.

Ingredients you will need

Olive Oil

Pine Nuts

Toast

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Frying Pan

Add the remaining shallot and garlic and cook over low heat until softened, about 2 minutes.

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Shallot

Garlic

Transfer the shallot and garlic to a bowl and let cool.

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Shallot

Garlic

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Bowl

Whisk in the lemon zest, roasted red pepper, capers and lemon juice and season with salt and pepper. Stir in the remaining 1/4 cup of tarragon and the pine nuts.

Ingredients you will need

Roasted Red Peppers

Salt And Pepper

Lemon Juice

Lemon Zest

Pine Nuts

Tarragon

Capers

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Whisk

Preheat a grill.

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Grill

Brush the sardines with olive oil and season both sides generously with salt and pepper. Grill the sardines over high heat, turning them once, until lightly charred, 2 to 3 minutes. Spoon the eggplant puree onto plates and top with the sardines. Spoon the tarragon dressing on top and serve.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Sardines