Baked Sardines and Eggplant Recipe | Kikkoman Corporation

Double-up on umami with sardines and eggplants.

Cooking time

20 minutes+

Calories

250kcal

Sodium

0.5g

Nutrition facts are for one serving.
Time to bake in an oven is not included in the cooking time.

Directions

Remove the heads and innards from the sardines and rinse clean. Fillet (3-layer) and sprinkle on the salt and pepper.
Slice the eggplant into 1 cm (0.4 in.) thick rounds.
Heat 1 Tbsp of the olive oil in a fry pan, pan-fry each side of the eggplant slices to golden, season with the soy sauce and remove. Next lightly dust the sardines with the flour and then pan-fry.
Prepare the tomato sauce from (A). Heat the olive oil in a fry pan, saute the onions and garlic, add in the diced tomatoes, soy sauce and the dash of pepper and cook until boiled down.
Arrange the eggplant in a heat-safe dish. Create layers in the order of tomato sauce, sardines, tomato sauce, eggplant, tomato sauce, sardines and tomato sauce. To complete, combine (B), sprinkle on top, then drizzle on 1 Tbsp of olive oil and bake for 5 minutes in an oven preheated to 180 C (356 F).

Cooking Basics

Eggplants - rounds

Remove the stem of the eggplant, and slice at consistent widths from end to end.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.