Aubergine and Sardine Spread
This aubergine and sardine spread is a Mediterranean-inspired paté that’s perfect for toast, crackers, or as a light lunch option. It’s rich in Omega-3 fatty acids, protein and calcium, making it a healthy choice for a balanced diet.
This recipe is especially handy if you have leftover roasted aubergine (eggplant) – it takes just five minutes to prepare! But even from scratch, it’s an easy and wholesome dish that delivers deep roasted flavour and creamy texture with a hint of lemon and spice. Serve it on sourdough toast with a handful of fresh greens for a delicious, nutrient-dense meal.
Ingredients
Method
- Preheat your oven or air fryer to 180°C (350°F). Place the aubergine on a baking tray and roast for about 30 minutes, or until the flesh is soft. Test with a skewer – it should slide in easily.
- Let the aubergine cool slightly, then scoop out the flesh and transfer it to a small food processor.
- Add the sardine fillet, garlic, cumin, lemon juice, cayenne, salt and pepper. Blend for a few seconds until the mixture is creamy but still has some texture.
- Add the lemon zest and parsley, then blend briefly again. Taste and adjust seasoning to your preference.
- Let the spread rest for about 10 minutes to allow the flavours to develop. Serve on sourdough toast, crackers or alongside fresh vegetables.
- Keeps well in the fridge for up to 2 days.