Spiced Aubergine Salad

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This dish is inspired by Imam Bayeldi and uses similar ingredients. It is best served cold.


  • 2 large aubergines
  • salt
  • 100 ml/4 fl oz olive oil


For this dish, I do think it makes a difference to salt the aubergines before cooking. Cut the aubergines into 1 cm/½ inch cubes. Put them in a colander and sprinkle with 2 tsp salt. Mix together with your hands and leave to drain for 30–40 minutes.

Meanwhile, heat 50 ml/