Fried Aubergine Sandwich
Author: Sol • Posted on: 2025-09-06
Description
Aubergines fried plain in olive oil are always delicious. Sol likes them particularly in a sandwich with thin slices of hard sheep’s cheese, preferably Basque (Idiazabal or Roncal) from the cheese stall in the little Azoka market in Gros. Serve with a tomato salad (with onions if you like, and maybe some avocado), nicely dressed (perhaps with a za'atar, olive oil and lemon dressing)
Ingredients
- fresh aubergine
- good olive oil
- your preferred sandwich bread (e.g. pitta or nan)
- a suitable cheese (optional)
Instructions
Slice aubergines in rounds about 0.5 cm thick, lay on kitchen paper, and dust them lightly with salt. After a half-hour or more, pat dry with more kitchen roll, and fry in a good olive oil till golden brown on both sides.
The oil needs to be quite hot (not smoking) when you put them in, push down to make sure the whole of each round is in the oil. You need to watch them carefully, flip to check; if part is uncooked, slide the cooked part over another one and press the uncooked bit down for a minute or two to brown. Some people think they absorb too much oil, but that’s the whole point, that’s what they are, a lovely veg fried in nice oil.
For the sandwich use rounds of pitta or nan bread, insert aubergines and thin slices of the cheese, quantities to taste.
Pictured on the terrace in Donostia 2021
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