1. For the sauce, crush the white beans with the milk, nutmeg and black pepper until obtaining a homogeneous mixture and set aside;

2. Cut the eggplant into small lengthwise strips and place them in the oven with a drizzle of olive oil and let it cook for 5 minutes;

3. In a pan, mix the chopped onion, garlic clove, leek, tomato, basil and coriander. Let it stew;

4. Wrap the sardines in the eggplant, along with the tomato sauce and put the sauce on top at the end.