Directions

• Oven-Roasted Vegetables: Preheat the oven to 200 °C (top and bottom heat). Trim and slice the zucchini and eggplant into slices about 0.5 cm thick. Cut the tomatoes in half. Cut the onion into small wedges.
• In a large bowl, mix the eggplant, onions, zucchini, and tomatoes with olive oil, salt, pepper, and the herbs and spices. Arrange the vegetables in a single layer on a baking sheet to ensure they roast rather than steam. Bake for 40–50 minutes until the first black spots appear.
• Mini Quiche Lorraine: Grease two shallow muffin tins, each with 12 cups. Preheat the oven to 190 °C. Cut 8 cm diameter circles from the shortcrust pastry and place them into the muffin cups. Grate the Gruyère and distribute it evenly among the pastry shells. Cover and refrigerate while preparing the filling.
• Finely dice the bacon and the onion. Heat the butter in a small saucepan. Cook the bacon and onion for 2–3 minutes until soft. Drain on kitchen paper. Spread the cooled mixture evenly over the pastry shells.
• Whisk together the eggs, cream, nutmeg, and freshly ground black pepper. Carefully pour the mixture over the bacon or spoon it evenly into the quiches. For garnish, place 2–3 pieces of chives on each quiche. Bake for about 20 minutes until golden brown and set.
• Tuna Cream: Finely chop the capers. Mix all ingredients in a bowl and season with salt and pepper. Let the mixture rest for at least 30 minutes before serving.
• Sardines: Depending on the type of sardines you bought, you can enjoy them cold or warm. To eat them warm, briefly hold the closed can under very hot water. Carefully pour the contents into a frying pan. Heat the sardines for 3–4 minutes, turning them over.