Label
All
0
Clear all filters

Aubergines Arabienne

Rate this recipe

Preparation info
  • Serves about

    6

    as part of a selection of appetizers
    • Difficulty

      Easy

Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

First steamed to tenderness, then doused with garlic, spices and olive oil and baked, this is one of the most deliciously easy ways to serve aubergines. Steaming the aubergines first prevents the olive oil being gobbled up by the thirsty vegetable. The technique is used quite frequently in China but it is equally wonderful when prepared with Middle Eastern spices.

A perfect salad to enjoy as part of a selection of appetizers, Middle Eastern style, or as picnic fare.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title