Aubergine Slices with Onions and Tomatoes

Preparation info
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By Claudia Roden

Published 1986

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This is an elegant buffet version of Iman Bayildi.


  • 3 medium-sized aubergines
  • 2 onions, coarsely chopped
  • Olive or a light vegetable oil


Cut the aubergines into 1½-cm (½-inch) slices. Sprinkle generously with salt and let them sweat in a colander for about an hour.

For the filling, fry the onions in 2 tablespoons oil until golden. Add the garlic and stir. When the aroma rises, add the peeled tomatoes with only half their juic