Aubergine Khoresh

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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Chicken may be used for this sauce instead of lamb or beef. A courgette sauce is prepared in the same way, using 500 g (1 lb) whole courgettes.


  • 2 aubergines, sliced
  • Salt
  • 1 large onion
  • Butter or oil


Sprinkle aubergine slices with salt and leave them to drain in a colander for at least 30 minutes to rid them of their bitter juices.

Chop the onion finely and set aside 1 tablespoon to use as a garnish. Fry the remainder in 2