Cold Aubergine and Tomato Appetiser from The Robert Carrier Cookbook by Robert Carrier
Peel aubergines and slice thinly. Sprinkle with salt and place slices under a weight for ½ hour. Rinse thoroughly with cold water, drain and dry. Slice tomatoes and onions thinly. Keep separate....
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Cooking tools:
- Pepper mill
- Baking dish
- Weight
- Chef's knife
- Cutting board
- Peeler
- Colander
- Kitchen towel
Ingredients
- 6-8 ripe tomatoes
- 2 Spanish onions
- freshly ground black pepper
- olive oil
- 4 aubergines (eggplants)
- salt
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