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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium aubergine eggplant
  • 1 garlic clove minced
  • 1 sardine fillet ½ tin, in spring water
  • 2 Tbsp chopped fresh parsley
  • ½ tsp ground cumin
  • 2 pinches of cayenne pepper
  • Juice and zest of 1 small lemon or ½ large lemon
  • Salt and freshly ground black pepper to taste

Method
 

  1. 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.
  2. Let the aubergine cool slightly, then scoop out the flesh and transfer it to a small food processor.
  3. 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.
  4. Add the lemon zest and parsley, then blend briefly again. Taste and adjust seasoning to your preference.
  5. Let the spread rest for about 10 minutes to allow the flavours to develop. Serve on sourdough toast, crackers or alongside fresh vegetables.
  6. Keeps well in the fridge for up to 2 days.