Aubergine salad


Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This salad is from Iran.


  • 2 aubergines
  • 2 garlic cloves, crushed
  • a few sprigs of fresh mint, chopped finely, or 2 teaspoons dried mint
  • 2 tablespoons olive oil
  • 2 tablespoons sour pomegranate syrup or juice of 1 lemon
  • 3 tomatoes, skinned and chopped
  • salt and pepper


    Place the aubergines under a grill and cook until the skins are black and blistered and the flesh feels soft inside. Put them in a colander and peel them as soon as they are cool enough to handle; then squeeze out the juice.

    Chop or mash the aubergines or purée them in a food processor. Add the garlic, mint, oil and syrup or juice, season to taste with salt and pepper and mix well. Fold in the tomatoes gently and serve cold.