Aubergine Salad

Preparation info
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Nick Malgieri's Bread

By Nick Malgieri

Published 2012

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You can prepare this with aubergine that has been baked whole until it collapses, scraping out the flesh to a colander, rinsing it under running cold water, squeezing it dry, and chopping it by hand, but I prefer the diced aubergine below, which is a little chewier.


Baked Aubergine

  • 2 tablespoons olive oil
  • 2 medium aubergines, about 675 g,


  1. To cook the aubergines, set a rack in the middle level of the oven and preheat to 190°C/gas mark 5. Grease a swiss roll tin or half sheet pan with the olive oil, spread out the diced aubergine on it, and sprinkle with the salt. <