Roasted Sardines with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Crispy Mediterranean sardines paired with silky roasted aubergine, finished with garlic, lemon, and fresh herbs for a simple yet elegant coastal-inspired dish.
Ella x
Ingredients
- 12fresh sardines(whole, cleaned and gutted)
- 2 mediumaubergine(cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2lemon(1 for zest and juice, 1 cut into wedges)
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sardines dry with paper towels and season both inside and outside with a pinch of sea salt and black pepper.
Tip: Dry sardines will roast more crisply and develop better browning.
- 2
On a large baking sheet, toss the cubed aubergine with 4 tablespoons of olive oil, half the minced garlic, thyme, sea salt, and pepper until well coated.
Tip: Spread aubergine in a single layer to ensure even roasting.
- 3
Roast the aubergine for 20 minutes, stirring halfway through, until golden and tender at the edges.
Tip: Don't skip stirring to prevent uneven cooking.
- 4
While aubergine roasts, combine the remaining 2 tablespoons olive oil with the remaining garlic, lemon zest, red pepper flakes, and half the chopped parsley in a small bowl.
Tip: This aromatic oil will be brushed on the sardines.
- 5
Remove the baking sheet from the oven and push the roasted aubergine to the sides, creating space in the center for the sardines.
- 6
Arrange the sardines on top of and around the aubergine, then brush each sardine generously with the garlic-herb oil mixture.
Tip: Ensure the oil gets into the cavities of the sardines for maximum flavor.
- 7
Return to the oven and roast for 12-15 minutes until the sardines are opaque, flaky, and their skin is slightly crispy.
Tip: Sardines cook quickly, so watch carefully to avoid overcooking.
- 8
Remove from oven and squeeze fresh lemon juice over the entire dish, then sprinkle with remaining fresh parsley and serve immediately with lemon wedges on the side.
Tip: The bright acidity of lemon is essential to balance the richness of the sardines and aubergine.
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