Aubergines in French Dressing

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

This is another simple way to treat aubergines and can be used as a salad, side dish or what you will. It is also a very good accompaniment to cold pink lamb.


  • 2 large aubergines
  • salt and freshly ground pepper
  • 8 tbsp olive oil


Cut the aubergines into 1cm/½inch thick slices, sprinkle with a little salt and leave for 30 minutes then wipe them dry with kitchen paper. Brush them generously with olive oil, sprinkle a little salt and