Chargrilled Bell Pepper and Eggplant Sardine Recipe

How to Make Chargrilled Bell Pepper and Eggplant Sardines?


Serve: 8


  • 4 large red bell peppers, quartered and seeded

  • 8 finger eggplants, cut into quarters lengthways

  • cooking oil spray

    For dressing:

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon soft brown sugar

  • 2 garlic cloves, crushed

  • 2 tablespoons chopped fresh chives

  • 32 fresh sardines, butterflied

  • 2 slices white bread, crusts removed

  • 2/3 cup / 14 g/ 1/2 oz fresh parsley

  • 2 garlic cloves, crushed

  • 2 teaspoons grated lemon rind


  1. Preheat the oven to 180C / 350F. Grease a large baking dish lightly with oil. Line the grill with foil and preheat.

  2. Grill the bell peppers until the skin is blistered. Cool under a damp tea towel, peel and slice thickly lengthways.

  3. Spray the eggplants lightly with the oil. Grill each side for approximately 4-5 minutes or until softened.

  4. To prepare the dressing, Combine the olive oil, vinegar, sugar, garlic and chives in a jar and shake well.

  5. Place the bell peppers and eggplants in a bowl. Pour the dressing over, toss well and set aside.

  6. Arrange a single layer of the sardines on a baking tray, well spaced.

  7. In a food processor, finely chop the bread, parsley, garlic and lemon rind together. Then sprinkle over each sardine.

  8. Bake in the oven for approximately 12 minutes, Make sure the sardines are cooked through.

  9. Top the bell pepper and eggplant with sardines and serve immediately.

Nutrition per serving:

  • 280 kcalories, protein 18 g, fat 13 g, carbohydrate 14 g dietary fiber 4 g, cholesterol 80 mg

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