Sardine Eggplant Braids

Name: Sardine Eggplant Braids
Yield: Serves 2 as an appetizer or snack
Ingredients: Juice of ½ lemon; 2 tablespoons shelled pistachios, coarsely chopped; 2 tablespoons hazelnuts, coarsely chopped; ¼ bunch mint, leaves only; Seeds from ½ pomegranate; Salt and pepper, to taste; Salt and pepper, to taste; One 4.2-ounce (120 g) tin of sardines in olive oil, drained; One 4.2-ounce (120 g) tin of sardines in olive oil, drained; Olive oil; 2 eggplants

Preparation info

Serves
2
as an appetizer

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

2 eggplants
Olive oil
Salt and pepper, to taste
One 4.2-

Fish course
Starter
Pescatarian
Gluten-free

Method

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 with salt and pepper.