Butterflied sardines in vine leaves with eggplant

Sardines are high in omega 3 fatty acids, which are wonderful anti-inflammatory agents in the body. Not only are omega 3s good for reducing inflammation, they also help reduce your risk of cardiovascular disease. As a bonus, you can eat the bones in sardines, making them a good source of calcium. Ask your fishmonger to butterfly the sardines for you.

450 g eggplant, cut into 8 slices olive oil

1 x 400 g can tomatoes

2 cloves garlic, chopped

V2 cup chopped mixed fresh herbs including mint, flat-leaf parsley, basil and coriander 1 tbsp pinenuts, roasted and chopped 16 butterflied sardines 8 vine leaves in brine, rinsed Leafy Green Salad (page 161) and lemon wedges, to serve

Place eggplant on an oven tray, brush with a little oil and grill on both sides until golden.

Combine chopped tomatoes and their juice and garlic in a saucepan and cook, uncovered, over medium heat until thick, then season to taste.

Combine herbs and pinenuts. Lay half the sardines, skin side down on work surface and top with herb mixture. Lay the other sardines over, skin side up. Trim vine leaves if too large. Wrap a vine leaf around each sardine parcel, leaving open at both ends, and secure with a toothpick. Brush vine leaves with a little oil and grill, barbecue or chargrill about 1 minute each side or until just brown.

Place eggplant on serving plates. Spoon tomato mixture over eggplant, top with sardines in vine leaves and serve with Leafy Green Salad and lemon wedges.

Drop Fat + Stay Fat Free

Drop Fat + Stay Fat Free

I know you’ve tried everything. Every diet and exercise plan going. At first, everything goes great. You plunge in, full of determination that this time it’s going to be different.

Get My Free Ebook


Post a comment