Grilled Sardines with Eggplant Puree and Tarragon Dressing

1. 1

   Preheat the oven to 375.

2. 2

   Brush the cut sides of the eggplant with 2 tablespoons of olive oil and place cut side down on a rimmed baking sheet.

3. 3

   Bake the eggplant for about 45 minutes, until very soft.

4. 4

   Let cool, then carefully scoop out the flesh and coarsely chop it.

5. 5

   Transfer the eggplant to a medium bowl.

6. 6

   In a small saucepan, combine the vinegar with the water, 2 tablespoons of the tarragon, half of the shallot and two-thirds of the garlic and bring to a boil.

7. 7

   Simmer over low heat until nearly evaporated, about 5 minutes.

8. 8

   Transfer the mixture to a blender.

9. 9

   Add the chicken stock and one-fourth of the eggplant and puree until smooth.

10. 10

    Stir the puree into the remaining chopped eggplant and season with salt and pepper.

11. 11

    In a small skillet, toast the pine nuts over moderately high heat, shaking the pan occasionally, until golden, about 3 minutes; transfer to a plate.

12. 12

    In the same skillet, heat the remaining 1/4 cup of olive oil.

13. 13

    Add the remaining shallot and garlic and cook over low heat until softened, about 2 minutes.

14. 14

    Transfer the shallot and garlic to a bowl and let cool.

15. 15

    Whisk in the lemon zest, roasted red pepper, capers and lemon juice and season with salt and pepper.

16. 16

    Stir in the remaining 1/4 cup of tarragon and the pine nuts.

17. 17

    Preheat a grill.

18. 18

    Brush the sardines with olive oil and season both sides generously with salt and pepper.

19. 19

    Grill the sardines over high heat, turning them once, until lightly charred, 2 to 3 minutes.

20. 20

    Spoon the eggplant puree onto plates and top with the sardines.

21. 21

    Spoon the tarragon dressing on top and serve.

* Per serving · 4 servings · Values may vary.