Aubergine, Lemon and Caper Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Lemon subtly underscores the flavour of meltingly soft aubergine in this classic Sicilian dish. It is delicious served as an accompaniment to a platter of cold meats, with pasta or simply on its own with some good crusty bread.


  • 1 large aubergine (eggplant), weighing about 675g/1½ lb
  • 60 ml/4 tbsp olive oil


  1. Cut the aubergine into 2.5cm/1in cubes. Heat the olive oil in a large, heavy frying pan. Add the aubergine cubes and cook over a medium heat for about 10 minutes, tossing frequently, until golden and softened. You may need to do this in two batches. Remove with a slotted spoon, drain on kitchen paper and sprinkle with a little salt.