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Aubergines stuffed with Sardines
An original recipe, in which sardines are presented with aubergines. Surprise everyone with this dish!
Ingredients
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1 lemon
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2 eggplants
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4 ripe tomatoes
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2 tablespoons of olive oil
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1 onion
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2 garlic cloves
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½ dl white wine
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1 tablespoon of chopped coriander
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1 tablespoon of breadcrumbs
Preparation Method
- Preheat the oven to 200ºC.
- Remove the sardines from the can and drain the oil.
- Cut the eggplants in half lengthwise.
- Sprinkle the inside with salt and place in a sieve, with the cut side facing down. Keep it like this for 20 minutes.
- Peel and cut the tomato into small cubes.
- In a non-stick skillet, sauté the chopped onion and garlic in olive oil. Add the tomato and let it cook on low heat.
- Rinse the eggplants in water, dry them well and remove part of the pulp with the help of a spoon, keeping a wall of about 1 cm.
- Chop the inside of the eggplant and add to the sauté. Drizzle with the white wine, sprinkle with the coriander, and let it settle a little.
- Remove the skin and bones from four sardines, cut them into pieces, and add them to the sauté.
- Divide the mixture between the eggplants and, on top, place the four remaining sardines.
- Sprinkle with the breadcrumbs and bake in the oven for 20 minutes. Cover with aluminum foil if the surface starts to get too brown.
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