Millésime sardine with eggplant caviar,
‘a tin of beauty is a joy forever’.
Sardines
Open the sardine tins but don’t remove the cover entirely. Place the sardines in a sieve and collect the oil. Clean the cans well and set them aside.
For the eggplant caviar, pre-heat the oven to 200°. Cut the eggplants in half lengthwise and make diagonal incisions in the flesh. Peel the garlic cloves, cut into quarters and insert into the incisions of the cut aubergines. Brush the oil over the aubergines with a brush and season with salt and pepper. Bake in the oven for about 20 to 25 minutes. Let it cool down and then scoop the flesh out of the skin. Place in a mixing bowl and season with ras el hanout, the smoked allspice powder, the lemon zest, the oil and the vinegar. Mix into a cream. Season with salt and pepper. Brush a slice of sourdough bread with olive oil and cut out small circles of about 2 cm. Grill briefly on both sides until they’re nice and crispy. Drain an imposed lemon and then cut a few small triangular wedges of max 1 cm from the lemon (they have quite a strong taste). Both peel and pulp can be used
Green Herbs & Flowers
To your liking based on what can be found in the garden, terrace or shop: chives, flat-leaf parsley, sweet chervil, capuchin leaf, tarragon, arugula, lemon verbena…. and edible flowers (borage, capuchin, marigold, lemon pelargonium, arugula flower, violets),...
Finish
Spoon the aubergine caviar into the cleaned cans with the lid open two-thirds. Place a few sprigs of chives and leaves of the green herbs on the aubergine caviar, a few wedges of the pickled lemons, a few rounds of the sourdough toast and divide the flowers over the caviar as you wish.
I like to serve this with a fresh white wine (Pino Grigio or something) or even better a good fine sherry from e.g. Lustau.
Open the sardine tins but don’t remove the cover entirely. Place the sardines in a sieve and collect the oil. Clean the cans well and set them aside.
For the eggplant caviar, pre-heat the oven to 200°. Cut the eggplants in half lengthwise and make diagonal incisions in the flesh. Peel the garlic cloves, cut into quarters and insert into the incisions of the cut aubergines. Brush the oil over the aubergines with a brush and season with salt and pepper. Bake in the oven for about 20 to 25 minutes. Let it cool down and then scoop the flesh out of the skin. Place in a mixing bowl and season with ras el hanout, the smoked allspice powder, the lemon zest, the oil and the vinegar. Mix into a cream. Season with salt and pepper. Brush a slice of sourdough bread with olive oil and cut out small circles of about 2 cm. Grill briefly on both sides until they’re nice and crispy. Drain an imposed lemon and then cut a few small triangular wedges of max 1 cm from the lemon (they have quite a strong taste). Both peel and pulp can be used
Green Herbs & Flowers
To your liking based on what can be found in the garden, terrace or shop: chives, flat-leaf parsley, sweet chervil, capuchin leaf, tarragon, arugula, lemon verbena…. and edible flowers (borage, capuchin, marigold, lemon pelargonium, arugula flower, violets),...
Finish
Spoon the aubergine caviar into the cleaned cans with the lid open two-thirds. Place a few sprigs of chives and leaves of the green herbs on the aubergine caviar, a few wedges of the pickled lemons, a few rounds of the sourdough toast and divide the flowers over the caviar as you wish.
I like to serve this with a fresh white wine (Pino Grigio or something) or even better a good fine sherry from e.g. Lustau.
For 4 people
Ingredients
2 Aubergines
2 Gloves of garlic
Pezo
3 Tablespoons oil (optionally from the drained sardines)
1 Teaspoon smoked allspice powder (e.g. from la chinata)
1 Spoon Ras el Hanout
1 Spoon of cider vinegar
Lemon zest from 1 organic lemon
4 Tins of millésime sardines.
Sourdough bread
2 Aubergines
2 Gloves of garlic
Pezo
3 Tablespoons oil (optionally from the drained sardines)
1 Teaspoon smoked allspice powder (e.g. from la chinata)
1 Spoon Ras el Hanout
1 Spoon of cider vinegar
Lemon zest from 1 organic lemon
4 Tins of millésime sardines.
Sourdough bread