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1
Preheat the oven to 375.
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2
Brush the cut sides of the eggplant with 2 tablespoons of olive oil and place cut side down on a rimmed baking sheet.
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3
Bake the eggplant for about 45 minutes, until very soft.
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4
Let cool, then carefully scoop out the flesh and coarsely chop it.
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5
Transfer the eggplant to a medium bowl.
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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.
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7
Simmer over low heat until nearly evaporated, about 5 minutes.
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8
Transfer the mixture to a blender.
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9
Add the chicken stock and one-fourth of the eggplant and puree until smooth.
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10
Stir the puree into the remaining chopped eggplant and season with salt and pepper.
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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.
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12
In the same skillet, heat the remaining 1/4 cup of olive oil.
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13
Add the remaining shallot and garlic and cook over low heat until softened, about 2 minutes.
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14
Transfer the shallot and garlic to a bowl and let cool.
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15
Whisk in the lemon zest, roasted red pepper, capers and lemon juice and season with salt and pepper.
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16
Stir in the remaining 1/4 cup of tarragon and the pine nuts.
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17
Preheat a grill.
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18
Brush the sardines with olive oil and season both sides generously with salt and pepper.
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19
Grill the sardines over high heat, turning them once, until lightly charred, 2 to 3 minutes.
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20
Spoon the eggplant puree onto plates and top with the sardines.
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21
Spoon the tarragon dressing on top and serve.
