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5 from 1 vote

Sardine & eggplant brandade

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2


  • 1 can sardines in olive oil you can use some of the oil
  • 1 medium eggplant peeled and cut-up
  • Some olive oil
  • 1/2 bunch of cilantro
  • 2 tsp lemon juice
  • Some grated Pecorino cheese Parmesan or Swiss are also an option
  • 1 tbsp of bread crumbs
  • A dab of butter


  • Preheat the broiler at 450/500°.
  • Sauté the eggplant over medium heat in olive oil (you can use some of the olive oil from the can of sardines) until golden brown and soft, about 10 minutes. It absorbs a lot of olive oil, so add some if the pan gets too dry.
  • Place the sardine filets, the cooked eggplant and the cilantro (pre-cut with scissors) in the food processor, drizzle with lemon juice, and pulse a few times (you can make it a fine puree or a more grossly chopped mixture).
  • Pour the mixture into two oven-safe ramekins, sprinkle some bread crumbs, then the grated Pecorino, and two or three pea-sized pieces of butter on top.
  • Place in the broiler for 4-5 minutes, until golden brown on top.


Age: 8-10 months. I gave Pablo sardines around 6-7 months, but since this recipe mixes a few ingredients, better wait til 8-10 months. This is a nice easy family dish everyone can enjoy.
Health benefits: Sardines are very nutritious, high in protein, vitamin B12, omega-3 fatty acids and calcium, with very low levels of toxins. Eggplant and cilantro both contain a host of vitamins and nutrients. Eggplant is a good source of fiber, vitamins B1, B6 and potassium. Cilantro is very rich in vitamins A & K, among many others.