Preparation info
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By Claudia Roden

Published 1986

  • About

A splendid meal in itself, this dish is a favourite throughout the Middle East. Although it is claimed by the Greeks as their own, its name is an Arabic one. It is possible, however, that the Turks adopted the dish from the Greeks and gave it its present name. Numerous variations exist.


  • 3 aubergines
  • Salt
  • Oil
  • 1–2 onions, thinly sliced or chopped


Slice the aubergines thinly. Sprinkle the slices generously with salt and allow their bitter juices to drain away in a colander for at least ½ hour. Squeeze, wash in cold water and pat dry. Fry quickly in oil, turning the slices once. Remove and drain on absorbent paper.

Fry the onions in 2