Aubergines Imam Bayeldi “White Tower”

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4 medium-sized aubergines
    • salt
    • olive oil
    • 2 Spanish onions, sliced


    Trim aubergines; cut in half lengthwise and scoop out some of the flesh, leaving shell about ¼ inch thick. Make 4 incisions lengthwise in each half, being careful not to cut through skin. Salt aubergine halves, making sure salt goes into incisions, and leave for 20 minutes. Wash aubergines, squeeze dry, and sauté in olive oil until they are soft and pliable. Reserve oil.

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