Grilled Sardines with Aubergine

Instructions

1. 1

   Pat the sardines dry with paper towels and season both sides generously with sea salt and black pepper. Set aside.

   Tip: Dry fish grills more evenly and develops better browning.

2. 2

   Brush both sides of the aubergine slices with 3 tablespoons of olive oil and season with salt and pepper. Place on a preheated grill over medium-high heat for 4-5 minutes per side until tender and charred. Transfer to a serving platter.

   Tip: Oil the grill grates well to prevent sticking and ensure nice char marks.

3. 3

   In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the panko breadcrumbs, stirring constantly for 2-3 minutes until golden and crispy. Remove from heat and stir in the red pepper flakes.

   Tip: Watch the breadcrumbs carefully to avoid burning.

4. 4

   Place the sardines on the grill over medium-high heat for 2-3 minutes per side, handling them gently to avoid breakage. They should be opaque and cooked through.

   Tip: Use a fish spatula or grill basket to make flipping easier.

5. 5

   Arrange the grilled sardines over the aubergine slices on the serving platter.

6. 6

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, fresh parsley, and fresh thyme. Drizzle this mixture over the sardines and aubergine.

   Tip: Make the herb drizzle just before serving to preserve the fresh flavors.

7. 7

   Top with the crispy garlic breadcrumbs and serve immediately while everything is still warm.

   Tip: The warm sardines will gently warm the aubergine if needed.