ingredients

12 small sardines emptied, chipped
1 eggplant
2 tomatoes
4 tomatoes confit (dried in oil)
1 tbsp. to s. of Provence herbs
The juice of 1/2 lemon
Olive oil

Steps

Step 1

Open the sardines in half , remove the central ridge to recover the fillets. Slice the aubergine into thin slices, cut the tomatoes into slices and peel them roughly. Cut the candied tomatoes into small pieces. Mingle lemon, herbs and 1 nice drizzle of olive oil (4-5 tbsp).

2nd step

Preheat the oven to 190 ° C (item 5). Place eggplant slices and half of the tomatoes in an oiled gratin dish, drizzle half of the sauce. Season with salt and pepper and add the sardine fillets. Bury the sardines well under the tomatoes confit and the rest of fresh tomato; spread the remaining sauce, pepper again. Put in approx. 40 min.

tips

Our tips

Increase the tian flavor: 15 min before the end of cooking, sow chopped garlic and shallot.

Tender aubergine slices over low heat in a non-stick, fat-free pan before putting together the tian, then reduce the cooking time to obtain tender and juicy sardine fillets ...

"Tians & flans"

Anything cooked in a terracotta oven dish can be called tian, from the name of this traditional dish in the Provençal language. If you add an egg cream, it becomes a custard. Starting from this simple data, culinary journalists mix in their small or large dishes vegetables, meats, fish, fruits ... as the envy comes to them. From Aude de Galard and Leslie Gogois, La Potte des Potes collection, Hachette Pratique editions, € 6.95.