Grilled Sardines with Eggplant Puree and Tarragon Dressing

Name: Grilled Sardines with Eggplant Puree and Tarragon Dressing
Ingredients: 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