Crumbed Sardines with Pecorino and Eggplant Purée;

Sardine con Pecorino Sardo e Salsa di Melanzane

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

It’s tempting to speculate that the name of these small fish is related to the island of Sardinia, though this cannot be proven. Regardless, they are abundant throughout the Mediterranean and are popular in Sardinian cooking. Some eggplants are seedless, but if the ones you’re using have visible seeds, scoop them out with a teaspoon to make sure you get a smooth purée.