Aubergine boats of sardines

  • 25 mn
  • 1 hour
  • 4 people
  • Easy

Ingredients

  • 2 tins of skinless & boneless sardines in olive oil
  • 2 aubergines
  • 200 g of cherry tomatoes
  • 2 Mozarella balls
  • 2 tomatoes
  • 1 Clove of garilic
  • 2 shallots 
  • 200 g of bread crumbs 
  • A few sprigs of parsley
  • 4 cl of olive oil
  • Salt and pepper

Preparation

  • Preheat the oven to 350°F.
  • Halve the aubergines in length.
  • Empty them and leave approx. 1 cm of flesh in the bottom.
  • Drizzle with olive oil and bake for 20 minutes. Take out of the oven.
  • Meanwhile, dice the tomatoes.
  • Peel and chop the shallots and the garlic.
  • Cook them in a hot pan with 2 tbsp of olive oil.
  • Then add the aubergine flesh and the tomatoes.
  • Add salt and pepper and let simmer for 20 minutes over a low heat.
  • Meanwhileslice the mozzarella and slice the cherry tomatoes. 
  • Drain the sardines. Top the halved aubergines with vegetables.
  • Alternate slices of mozzarella, slices of cherry tomatoes and sardines. 
  • Rinse and chop the parsley.
  • Mix with breadcrumbs and sprinkle over the aubergines.
  • Bake for 40 minutes and serve hot.
Recipe by Pixel et Béchamel

Tips

You can replace aubergines with courgettes.

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