Sardines are one of the cheapest fish and are also rich in omega-3s. How about trying it today?
INGREDIENTS
Eggplant:
1 large eggplant or 2 medium ones (about 500g)
salt to taste
Tomato Sauce:
2 tablespoons of olive oil
2 crushed garlic cloves
1 medium onion chopped
4 ripe tomatoes, skinned and seeded, chopped (about 500g)
salt to taste
1 can of sardines
1 and a half cups of Minas cheese, grated on the coarse part of the grater
METHOD OF PREPARATION
Eggplant:
Cut the eggplant (with skin) into slices about 0.3 cm thick. Pour into a sieve and sprinkle with salt. Leave it resting for about 1 hour.
In a non-stick frying pan, brown the eggplant slices on both sides. Reserve.
Tomato Sauce:
Heat the olive oil and brown the garlic. Add the onion and sauté until lightly golden. Add the chopped tomato and cook over low heat, covered, for about 15 minutes or until the tomatoes start to break down. Season with salt to taste.
Assembly:
In a small ovenproof dish (about 16cm square) make a layer of eggplant, cover with sauce and cheese, eggplant, sauce, sardines, eggplant, sauce and cheese.
Place in a preheated medium oven (180ºC) for about 20 minutes or until the cheese is melted and the preparation is heated through.
Serve immediately.
Preparation time: 1 hour
Cooking Time: 30 minutes
Variation: Replace the eggplant with zucchini or chayote.
Source: Ana Maria Braga website