Armenian tomato and aubergine salad

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

This is rather like one of those salads that you find in Turkish restaurants, and it’s a great dish to put on the table as a sharing starter. You can make this as fine or as coarse as you like — I prefer chopping the ingredients by hand, but you could also give all the ingredients a whiz in a food processor if you wish.


  • 3 medium aubergines
  • 2 garlic cloves, preferably new-season, peeled and crushed
  • 1 red chilli, halved, seeded and finely chopp


Preheat the oven to its hottest setting. Place the aubergines on a baking tray, transfer to the oven and bake for 40-50 minutes