Grilled Sardines with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My family absolutely loves this simple weeknight dinner that comes together in just 45 minutes. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart, and when you pair them with roasted aubergine, you've got a restaurant quality meal that costs just a few dollars to make. The best part is that everything cooks on one grill, so cleanup is minimal and you get those beautiful charred flavors that make this dish taste so special. Trust me, even if you think you don't like sardines, this recipe might just change your mind.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 2aubergine(sliced lengthwise into 1/4-inch planks)
- 6 tablespoonsextra virgin olive oil
- 2lemon(zested and juiced)
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(fresh leaves)
- 237 mlpanko breadcrumbs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
Arrange the grilled sardines over the aubergine slices on the serving platter.
- 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
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.
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