Baked Sardines and Eggplant

Baked Sardines and Eggplant

Double-up on umami with sardines and eggplants.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


a dash

a dash


a small amount

2 Tbsp

(A)Tomato Sauce

400 g (14.1 oz.)

1/2 bulb

1 clove

1 Tbsp

a dash


1 Tbsp


  1. Remove the heads and innards from the sardines and rinse clean. Fillet (3-layer) and sprinkle on the salt and pepper.
  2. Slice the eggplant into 1 cm (0.4 in.) thick rounds.
  3. 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.
  4. 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.
  5. 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.


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