Sardines and Eggplant Recipe

This lovely recipe, inspired by the wonderful "Tinned Fish Cookbook", is a great way of using high quality canned sardines and will serve two as a starter or a generous main course for a hungry person. The use of both hazelnuts and pistachios give this recipe a North African twist and is the perfect meal for the sunnier days ahead of us. 



1 Large eggplant or 2 small ones

Extra Virgin Olive Oil 

A can of good quality sardines

2 Tbps of shelled pistachios, roughly chopped

2 Tbps of Hazlenuts, peeled and roughly chopped

1/4 bunch of Parsley or Mint 

Juice of 1/2 Lemon


1. Preheat the oven to 220c

2. Thinly slice the eggplant lenghtwise and discard the tops. Arrage the slices on a baking sheet with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast the eggplant in the oven for 15 minutes until golden brown. A few minutes before the eggplant is ready, warm the sardines through in the oven (3 minutes or so). You can do this in the can directly but careful not to burn yourself!

3. Meanwhile heat a frying pan over a medium-high heat and dry-roast the pistachios and hazlenuts until lighltly covered. About 5 minutes. Set aside. 

4. Divide the eggplant slices between two plates, interlacing them on each plate. Top the eggplant with the sardines, sprinkle with the nuts, parsley/mint, salt & pepper. Drizzle with lemon juice and the EVOO.