Crumbed sardines with pecorino and eggplant purée

SERVES 6 AS AN ENTRÉE “Sardines are an Italian delicacy,” says Pilu. “They are delicious when simply fried and served with a lovely eggplant purée.”

150 gm young Pecorino Sardo

(see note), grated 18 butterflied sardine fillets, deboned and trimmed

Plain flour, for dusting

3 eggs, lightly beaten

210 gm (3 cups) fine fresh

breadcrumbs

100 gm rocket

Extra-virgin olive oil, for frying and drizzling Strained juice of 1/2 lemon, plus lemon wedges, to serve EGGPLANT PURÉE

1 large eggplant

(about 500gm)

1/2 garlic clove

2 tsp finely chopped

flat-leaf parsley

1 tsp lemon juice (or to taste) 2 tbsp extra-virgin olive oil

1 For eggplant purée, preheat oven to 200°C.

Roast eggplant until very soft (20-30 minutes). When cool enough to handle, peel and remove seeds. Add to a blender with garlic, parsley and lemon juice, season to taste, then process until smooth.

With the motor running, drizzle in oil until smooth.

2 Place 1 tbsp pecorino on one half of each sardine, then fold over to enclose. Place flour, egg and breadcrumbs in separate bowls. Dust sardines with flour, then dip in egg, shaking off excess, then coat in breadcrumbs. Heat a frying pan over medium-high heat, add oil and, when hot, cook sardines, turning, until light golden (3-5 minutes).

3 Meanwhile, toss rocket with lemon juice and a little oil to taste. Season to taste.

4 Divide rocket salad among plates, top with sardines and serve with a spoonful of eggplant purée on the side.

Note Pecorino Sardo, Sardinian pecorino, is available from select Italian delicatessens. If unavailable, substitute another pecorino.