Sweet-and-Sour Aubergine Salad

Name: Sweet-and-Sour Aubergine Salad
Ingredients: Salt; 750 g (1½ lb) aubergines trimmed and cubed; 1 large Spanish onion, coarsely chopped; 3 tablespoons wine vinegar; 1 tablespoon dried mint; Olive oil; 2 cloves garlic, crushed; 1 × 400-g (14-oz) tin peeled tomatoes; 4 tablespoons finely chopped parsley; Pepper to taste; 1 tablespoon sugar

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Broken pieces of toasted bread are sometimes placed at the bottom of the serving dish to become well moistened and soft with the juice of the vegetables.

Ingredients

750 g (1½ lb) aubergines trimmed and cubed
Salt
Olive oil

Vegan
Gluten-free

Method

Sprinkle the aubergine cubes with salt and leave in a colander for about an hour for the juices to drain away.

Rinse and squeeze the water out from a few at a time with your hands.

Cover the bottom of a heavy pan with olive oil. Fry the onion in this until it is soft and golden. Add the garlic and fry, stirring until it begins to colour. Add the aubergines and stir and turn them