Aubergines Calabrese

Melanzane alla Calabrese

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 2 aubergines, weighing approx. 450 g/1 lb each
  • coarse salt
  • 6 plum tomatoes or ripe ordinary tomatoes, peeled, seeded and diced
  • 2 cloves garlic
  • 2 tablespoons light olive oil
  • 2 red chilli peppers, seeded and sliced thinly
  • 1 sprig parsley, chopped
  • 6 mint leaves, chopped
  • freshly ground black pepper


    Good as a first course or as a vegetable with simply cooked meat.

    Wash the aubergines and slice lengthwise, about 1 cm/½ in thick. Sprinkle the slices with salt and leave in a colander to drain for 1 hour. Dry the slices well and place them on a preheated ridged griddle and cook until lightly brown on either side, turning once during cooking only.

    Arrange the slices on a serving dish and keep warm. Finely chop the garlic and fry briefly in the olive oil. Add the diced tomatoes and sauté briefly; they must keep their dice shape. Add the chilli and herbs, season with salt and pepper.

    Spoon the tomato mixture on top of the aubergine slices. Serve either hot or at room temperature.