The sardine fillets with potatoes, eggplants, and cheese is a dish with a tasty combination, delicate in flavor, but also a bit daring, like combining fish and cheese, oh no!!! However, I find it anything but “forbidden,” try it to believe it. Served in a mille-feuille style, two sardine fillets enclose two layers of boiled potatoes, eggplants diced and sautéed in a pan with thyme and at the center a melting heart of Edam cheese. It can be served both as an appetizer or as a main course, to be enjoyed on any occasion.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 2 servings
- Cooking methods: Oven, Stove
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 9.5 oz potatoes (peeled, raw)
- 3.5 oz black oval eggplant
- 2 oz Edam cheese
- 4 fillets sardines (cleaned)
- to taste thyme
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pot
- Colander
- Frying Pan
- Wooden Spoon
- Baking Tray
- Parchment Paper
- Fork
- Spoon
- Paper Towels
Steps
To prepare the sardine fillets with potatoes, eggplants, and cheese…
First, peel, wash, and cut the potatoes into pieces about 3/4 inch in size. Then put them in a pot with cold water and bring it to a boil. Cook the potatoes on high heat for 20/25 minutes from when it starts boiling again. Check the cooking by piercing them with a fork.
While the potatoes are cooking, wash the eggplant and cut it into cubes about 3/8 inch in size, then sauté it in a pan with extra virgin olive oil for about 5 minutes on high heat, add salt and pepper.
When the eggplants are cooked, take the cleaned sardine fillets, run the back of the knife over the skin carefully without breaking the flesh and remove any remaining scales. Rinse them and pat dry with paper towels.
After the potatoes have cooked, drain them and place them in a bowl. Mash them well with a fork, add the cooked eggplants, flavor with thyme, pepper, and more salt if needed, then mix well.
In a non-stick baking tray, slightly greased or lined with parchment paper, place two cleaned sardine fillets apart from each other, cover them with half of the potato and eggplant mixture and a slice of Edam cheese (if too big, cut it in two and overlap the slices).
On top of the cheese slice, form another layer of potatoes and eggplants each and cover with the last sardine fillet. You will get a sort of mille-feuille. Finally, sprinkle breadcrumbs on top and a drizzle of extra virgin olive oil.
Bake the tray with the sardine fillets, potatoes, eggplants, and cheese in a preheated oven at 356°F and cook them in ventilated mode for 10 minutes until the cheese is melted. Serve them hot.
