Sweet-and-Sour Aubergine Salad

Preparation info
    • Difficulty


Appears in

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.


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


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