Sardine Eggplant Braids from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bar
Preheat the oven to 425°F (220°C). Thinly slice the eggplants lengthwise and discard the tops. Arrange the slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season...
Ingredients
- One 4.2-ounce (120 g) tin of sardines in olive oil, drained
- 2 eggplants
- Salt and pepper, to taste
- Olive oil
- 2 tablespoons hazelnuts, coarsely chopped
- Seeds from ½ pomegranate
- 2 tablespoons shelled pistachios, coarsely chopped
- Juice of ½ lemon
- ¼ bunch mint, leaves only
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