Insalata di Bucce di Melanzane

Aubergine Skin Salad


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Thrifty Calabresi cooks make salads out of everything edible. Aubergines are often peeled when they are added to pasta sauces and casseroles, so this is a canny way of using them up the skin, which would otherwise go to waste. The dish makes a lovely antipasto, gutsy and quite filling. It is delicious with salami or soppressata, or robust, aged pecorino cheese.


  • 450 g/1 lb aubergine/eggplant skins
  • 135 ml/9 tbsp olive oil
  • 30 ml/2 tbsp red wine vinegar
  • 3 garlic cloves, chopped
  • 8 fresh mint leaves, chopped
  • 7.5 ml/1 ½ tsp dried oregano
  • sea salt and ground black pepper
  • crusty bread, to serve


  1. Bring a large pan of salted water to the boil, add the aubergine skins and cook over a medium heat for 8 minutes.

  2. Drain the skins and cut them into neat strips, no more than 2cm/¾in wide.

  3. Put the warm strips in a salad bowl and stir in the oil to coat. Add the vinegar in the same way, then add the garlic and herbs. Season with salt and pepper and toss well. Leave to stand for 5 minutes before serving with crusty bread.