Eggah bi Betingan

Aubergine Eggah

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 2 aubergines
  • Salt
  • 1 onion, finely chopped
  • Oil


Wash the aubergines and cube them. Sprinkle them with salt and leave in a colander for about 1 hour for their bitter juices to drain off. Squeeze, wash and dry them lightly.

Fry the chopped onion in a little oil until soft and yellow. Add the crushed garlic. When it begins to colour and smells sweet, add the aubergines. Sauté with the garlic until cooked and gently coloured all over. Th