Baked Rishta (Noodles) with Aubergines 1

Preparation info
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By Claudia Roden

Published 1986

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  • 3 large aubergines, sliced
  • Salt
  • 1 onion, finely chopped
  • Oil


Sprinkle the aubergine slices with salt and leave them in a colander for at least ½ hour to allow the bitter juices to drain away.

Prepare a tomato sauce in the following manner. Fry the onion in 2 tablespoons oil until soft and golden. Add tomatoes and oregano, and season to taste with salt