GRILLED SARDINES WITH AUBERGINE CHUTNEY
SERVES 4
INGREDIENTS:
■ 12 sardines, scaled and butterflied
■ 40g freshly grated Parmesan
■ 1 tbsp chopped flat-leaf parsley
■ 50g fresh white breadcrumbs
■ 50g Panko breadcrumbs
■ 50g plain flour
■ 2 eggs, beaten
■ Olive oil
■ Rocket salad, to serve
FOR THE AUBERGINE CHUTNEY
■ 4 tbsp olive oil
■ 1 large aubergine, cut into 1cm dice
■ 1 onion, finely chopped
■ 1 celery stick, finely chopped ■ 2.5cm piece fresh root ginger, peeled and finely chopped
■ 1 tsp medium curry powder
■ 1 tbsp tomato purée
■ 2 tbsp light muscovado sugar
■ 2 tbsp red wine vinegar
■ 50g pine nuts, toasted
■ 50g raisins
■ 4 tbsp roughly chopped fresh coriander
■ Salt and freshly ground black pepper
METHOD:
FOR THE AUBERGINE CHUTNEY
1. Heat the olive oil in a large frying pan.
2. Add the onion to the pan with the celery and ginger and cook for another 4-5 minutes or until all the vegetables are softened but not coloured.
3. Add the aubergine, season and sauté for 8-10 minutes until cooked through and tender.
4. Sprinkle the curry powder over the aubergine mixture, then stir in the tomato purée and cook for 2-3 minutes, stirring frequently.
5. Add the sugar and vinegar along with six tablespoons of water, stirring to combine, then simmer gently for another 5 minutes or until well reduced and thickened
6. Add the pine nuts to the aubergine mixture with the raisins and coriander.
7. Season to taste and simmer gently for another 5 minutes to allow the flavours to combine and until the coriander has wilted.
8. Transfer to a bowl and set aside at room temperature to cool
FOR THE GRILLED SARDINES
Mix together the Parmesan, parsley, breadcrumbs and seasoning in a shallow dish. Place the flour on a flat plate and season generously. Lightly beat the eggs in a bowl. Dip the butterflied sardines into the seasoned flour, shaking off any excess, then coat in the beaten egg. Finally add to the breadcrumb mixture, pressing it on well to give an even coating. Chill until ready to cook.
Heat a griddle pan over a medium heat. Add some olive oil to the pan and gently place the crumbed sardines on the pan. Cook for 2-3 minutes either side. Arrange the sardines on warmed plates and serve with the aubergine chutney and rocket.