Aubergines with Tomato Topping

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Griddled aubergine, topped with a rich tomato and onion mixture, is eaten in various guises throughout the Balkans, Mediterranean and Middle East. They are often served as an accompaniment to a meat or a dairy meal but also make a fabulous main vegetarian course, paired with a simple rice dish or a cooling salad with yogurt.


  • 3 medium aubergines (eggplants), total weight about 800g/1¾lb
  • 150 ml/¼ pint/


  1. Trim the aubergines, then slice them into rounds, about 1cm/½in thick.

  2. Heat half the olive oil in a ridged griddle pan or large frying pan and shallow-fry the aubergines in batches, turning them over once, until light golden on both s