The Big Sardine Theory
Oven-Roasted Eggplant Halves Stuffed with Sardine and Tomato Filling
1 hour
Serves 4
DinnerPortugueseDairy-freeNut-freeSoy-free
Herb's take
Portugal has a love affair with both sardines and eggplant, and here they star together in a hearty, oven-baked entrée. You'll learn how to wrangle canned sardines into a flavor-packed stuffing and roast eggplant until meltingly tender, the kind of kitchen sleight-of-hand that tastes far fancier than it sounds.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Line a rimmed baking sheet with parchment for easy cleanup.
- 02Brush cut sides of the eggplant halves with 1 tablespoon olive oil. Place cut-side down on the baking sheet. Roast for 30 minutes until the flesh is very tender.
- 03While eggplant roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- 04Add the garlic and cook for 1 minute, stirring constantly to avoid burning.
- 05Stir in the diced tomato and cook until most of the moisture evaporates and the mixture is saucy, about 6 minutes.
- 06Remove from heat. Gently fold in the chopped sardines, capers, parsley, lemon juice, smoked paprika, and a pinch of salt and pepper.
- 07When eggplant is cool enough to handle, carefully scoop out most of the flesh, leaving a 1/2-inch shell. Chop the scooped eggplant and stir it into the sardine mixture.
- 08Turn the eggplant shells cut-side up on the baking sheet. Spoon the sardine-eggplant filling into the shells, packing gently.
- 09In a bowl, toss the panko with the remaining 1 tablespoon olive oil. Sprinkle evenly over the stuffed eggplants.
- 10Bake stuffed eggplants at 400°F for 15-18 minutes, until the tops are golden and the filling is hot.
- 11Let rest for 5 minutes, then scatter with more chopped parsley and serve warm.
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