Turkish Aubergine Pilav – served cold

Preparation info
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By Claudia Roden

Published 1986

  • About


  • 500 g (1 lb) aubergines
  • Salt
  • About 1


Cut the aubergines into smallish chunks and put them in a large sieve or colander. Sprinkle with salt and leave to drain for at least 30 minutes to rid them of their bitter juices. Squeeze out as much of the juices as possible, rinse in cold water and pat dry with a clean cloth or kitchen paper.

Fry the aubergine pieces gently in half the oil until coloured and tender; they do not requi