Roasted Sardines with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Roasted Sardines with Aubergine is a simple dish combining fresh sardines with roasted aubergine, garlic, lemon, herbs and olive oil. Ready in under an hour with just 20 minutes of preparation and 35 minutes of cooking, it suits anyone looking for a straightforward, flavourful meal that brings together Mediterranean ingredients in one roasting pan.
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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