Deep-fried Aubergines or Courgettes

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By Claudia Roden

Published 1986

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Thinly slice the vegetables, lengthwise or crosswise. Sprinkle them with salt and leave them to drain in a colander for at least ½ hour. A plate with a weight on top will help to squeeze the juices out. Or squeeze with your hands after they have been left for some time. This will get rid of their bitterness and will also make t