Preparation time: 1 hour 45 minutes
Cooking time: 1 hour 30 minutes
Three-Michelin-starred chef Gérald Passedat draws his inspiration from the sparkling Mediterranean to create this grilled sardines with aubergines dish.
- 12 sardines
- 2 aubergines
- 1 lemon
- 1 bunch of thyme with flowers
- 100ml (Scant ½ cup) Passedat olive oil
- Salt and pepper
1Preheat the oven to 150°C (300˚F/Gas mark 2). Wash the aubergines, remove their stalks, and brush them with olive oil. Season with salt and pepper, then wrap them in aluminium foil and cook in the oven for 1 hour 30 minutes.
2Clean and remove the heads from the sardines. Cut diagonal slices down each side with a sharp knife. Place the sardines on a plate and season with salt, pepper, and a splash of olive oil. Tuck tiny sprigs of the thyme into the slashes.
3When the aubergines are cooked, cut them lengthways into thin slices. Place three slices on each plate, brush with olive oil, then season with salt, pepper, and some thyme leaves.
4Preheat a grill pan and cook the sardines for 30 seconds on each side. Arrange them on the aubergine slices and zest the lemon over them, then add a squeeze of lemon juice. Garnish with the thyme flowers.