Melanzane a Mannella

Aubergine Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a wonderful antipasto, an aubergine salad flavoured with garlic and vinegar. Success depends upon the frying –the aubergines must not be greasy.


  • 4 large aubergines
  • salt and pepper
  • oil for deep frying
  • 3 tablespoons


Slice the aubergines lengthways and arrange them in a wide colander. Scatter over plenty of salt and put a plate on top. Place a heavy weight on the plate and leave them for 1 hour to drain out all their bitter juices.

Heat the oil in a deep-fat fryer to 195°C (385°F). Meanwhile, drain, wash and dry the aubergine slices. Fry them quickly in the oil until crisp and golden, then drain on