Baked Rishta (Noodles) with Aubergines 2

Preparation info
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By Claudia Roden

Published 1986

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  • 750 g ( lb) aubergines, sliced
  • Salt
  • 750 g


Sprinkle aubergine slices with salt and leave them in a colander for at least ½ hour to allow the bitter juices to drain away. Squeeze the slices and wash them in cold water. Pat dry with a clean cloth or kitchen paper.

Boil the noodles in salted water until still slightly underdone. Drain and keep warm.

Fry onion and garlic in