Baked aubergines with Mediterranean sardine salsa
A mezze-style recipe with zesty Mediterranean flavours
Ingredients
- 2 med aubergines sliced into thick 2 cm rounds (this prevents drying out)
- salt & pepper
Sardine Salsa
- 1 red onion finely chopped
- 1 tbsp lemon or lime juice
- 1 handful fresh parsley chopped
- 1 handful fresh coriander chopped
- 2 ripe red tomatoes chopped
- 10 green olives pitted and chopped
- 2 tbsp chopped preserved lemon if you don't have this, zest of one lemon or lime will do the trick
- 1 garlic clove minced
- 1 tin sardines oil drained
- salt and black pepper to taste
Instructions
- Preheat the oven to 220 C (200 fan)
- Season the aubergine rounds with salt and pepper, then place on a prepared baking tray. Bake for about 35 minutes, or until the rounds have browned and are cooked through.
- Meanwhile, make your salsa by combining all the rest of the ingredients in a medium bowl and seasoning to perfection.
- When your aubergines are ready, lay them out on a serving platter or plate and top with your salsa. Enjoy!
Notes
Nutrition information per portion (1/2 of the recipe): 222 kcal; 10.4 g fat; 16.4 g carbohydrate; 8.2 g fiber; 12.8 g protein.
Serves 2 as a light meal (served with a salad and some whole-grain bread), or 4 as part of a spread (with a few other dishes).