Tortang Sardinas Recipe is an inspiration of Panlasang Pinoy’s Facebook post. I was scrolling my Facebook account when I saw Panlasang Pinoy’s post and just thought to myself that I will do this tonight.
Tonight, It’s just me and my dad. My mom went to our province in Batangas and my brother will be spending the night with his girlfriend. The thing is, we don’t have any food yet. Luckily I saw Panlasang Pinoy’s post and remembered I saw some eggplants in our fridge. The sardines is also readily available since we have sari – sari store in front of our home. So this is it.
Tortang talong is probably one of the simplest dish one could prepare. Simply pan grill the eggplants, then, remove its skin and flatten it with the back of a fork. Dip it in beaten eggs and fry it. A simple banana ketchup goes really well with it.
However, I’m feeling chefy tonight and decided to baked it in a ramekins and stuffed it with stir fried sardines. Then, artfully decorate the sauce around it. So chefy, right?
Tips
In preparing this tortang sardinas recipe and in any tortang talong recipe, you need to grill the eggplants. You do this by pan grilling, grilling it on top of the stove or grill it on a live charcoal which will probably give the eggplants some smoky flavor. However, I find the pan grilling extremely easy.
You can choose any variant of canned sardines in tomato sauce. In this recipe I used the regular sardines in tomato sauce and sardines in chili tomato sauce. For the sauce, you can also add some chopped chili if you want an extra kick.
For more sardines recipe check out my Sardines Dishes.
Ingredients
| 4 pices | Eggplants |
| 2 pieces | 155g can Sardines in Tomato Sauce |
| 3 Tablespoons | Olive Oil |
| 1/2 teapsoon | Light Soy Sauce |
| 1 Tablespoon | Calamansi Juice |
| 3 Tablespoons | Olive Oil |
| 6 cloves | Garlic, finely chopped |
| 2 Tablespoons | Chopped Onion Chives |
| 1 Tablespoon | Calamansi Juice |
| Salt | |
| Ground Black Pepper | |
| 4 pieces | Eggs, lightly beaten |
| Salt | |
| Ground Black Pepper |
Procedure
Preheat oven to 220 degrees Celsius.
Lightly grease 4 ramekins with cooking oil. Line the bottom of the ramekins with baking paper and set a side.
Pan grill the eggplants until brown. Remove skin and lightly flatten using the back of a fork.
Separate the sardines from the tomato sauce. Set a side the tomato sauce. Wash the sardines with tap water and set aside.
Heat oil in a pan until smoking hot. Add the sardines and stir fry for 3 minutes. Flake the sardines while stirring. Season with soy sauce and calamansi juice. Divide into 4 equal servings and set a side.
Using the same pan, sauté garlic in olive oil. Add the tomato sauce from the canned sardines and onion chives. Simmer for 3 minutes. Season with salt and ground black pepper. Set a side. This will be the sauce.
In a bowl, combine beaten eggs and season with salt and ground black pepper.
Dip the eggplants into the beaten eggs and place half of it into the ramekins. Stuff the a portion of the stir fried sardines between the eggplant. Do the same for the remaining three eggplants. Pour the remaining eggs into the ramekins. Bake for 20 to 30 minutes.
Remove the tortang sardinas from the ramekins and pour the sauce over or serve it on the side.
Tortang Sardinas Recipe
Ingredients
- 4 pieces Eggplants
- 2 pieces 155g can Sardines in Tomato Sauce
- 3 Tablespoons Olive Oil
- 1/2 teaspoon Light Soy Sauce
- 1 Tablespoon Calamansi Juice
- 3 Tablespoons Olive Oil
- 6 cloves Garlic, finely chopped
- 2 Tablespoons Chopped Onion Chives
- 1 Tablespoon Calamansi Juice
- Salt
- Ground Black Pepper
- 4 pieces Eggs, lightly beaten
- Salt
- Ground Black Pepper
Instructions
- Preheat oven to 220 degrees Celsius.
- Lightly grease 4 ramekins with cooking oil. Line the bottom of the ramekins with baking paper and set a side.
- Pan grill the eggplants until brown. Remove skin and lightly flatten using the back of a fork.
- Separate the sardines from the tomato sauce. Set a side the tomato sauce. Wash the sardines with tap water and set aside.
- Heat oil in a pan until smoking hot. Add the sardines and stir fry for 3 minutes. Flake the sardines while stirring. Season with soy sauce and calamansi juice. Divide into 4 equal servings and set a side.
- Using the same pan, sauté garlic in olive oil. Add the tomato sauce from the canned sardines and onion chives. Simmer for 3 minutes. Season with salt and ground black pepper. Set a side. This will be the sauce.
- In a bowl, combine beaten eggs and season with salt and ground black pepper.
- Dip the eggplants into the beaten eggs and place half of it into the ramekins. Stuff the a portion of the stir fried sardines between the eggplant. Do the same for the remaining three eggplants. Pour the remaining eggs into the ramekins. Bake for 20 to 30 minutes.
- Remove the tortang sardinas from the ramekins and pour the sauce over or serve it on the side.
