Grilled Sardines With Eggplant Puree And Tarragon Dressing

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1 medium eggplant, halved lengthwise

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for grilling

2 tablespoons white wine vinegar

2 tablespoons water

1/4 cup plus 2 tablespoons chopped tarragon

1 small shallot, very finely chopped

3 garlic cloves, very finely chopped

1/2 cup chicken stock or low-sodium broth

Salt and freshly ground black pepper

3 tablespoons pine nuts

1 teaspoon finely grated lemon zest

1 tablespoon finely chopped roasted red pepper

2 teaspoons capers, drained and chopped

2 tablespoons fresh lemon juice

12 fresh sardines, boned, heads and tails intact

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