Marinated Aubergines

Preparation info
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By Claudia Roden

Published 1986

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  • 1 kg (2 lb) aubergines
  • Salt
  • 300 ml (


Peel and slice the aubergines. Arrange them in a sieve or colander, sprinkling each layer with salt. Leave them for 2 to 4 hours, shaking them occasionally, to allow the bitter juices to drain away. Poach the slices for 5 minutes in vinegar and a little water to cover.

Drain well and arrange the aubergine slices in layers in a large glass jar, putting a little crushed garlic and oregano