Tunisian Eggplant Salad with Preserved Lemon

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 large eggplants (aubergines), cut into 2 cm (¾ inch) cubes
  • 125 ml (4 fl oz/½


  1. Put the eggplant in layers in a colander, sprinkling salt on each layer. Leave the eggplant for 1 hour to degorge, then rinse and dry. (The eggplant is left to degorge for 1 hour, so that less oil is needed for frying.)
  2. Heat half the oil in a large flameproof casserole dish over medium-high heat. Fry the eggplant in batches for 5–6 minutes, unt