Sardine Eggplant Braids from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bar

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