Tarantine aubergines

Tarantine aubergines is an amazing summer recipe, made with seasonal, succulent and seedless aubergines. Buy a couple, and follow this recipe to the letter. The result will be deliciously creamy aubergines which you can easily serve with a teaspoon and spread on a slice of bread. We love this recipe because of its versatility - it lends itself to being both a starter and a side dish. The aroma of basil and mint, combined with capers and olives, give this recipe an exceptionally Mediterranean feel.


60 minutes Total time
45 minutes Active time
Serves 2 persons
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Cut the aubergines in half along their length. Put them in salty lukewarm water so they lose their bitter juices. After half an hour, drain the water and gently dab them dry with kitchen paper. Make some cuts in the flesh with a knife. Prepare a rough paste of chopped olives, capers, basil and mint - combine well. Add the pecorino cheese and mix again. Oil the aubergines, then sprinkle over the prepared mixture and bake at 180°C for 45 minutes. The aubergine flesh should be very tender.

Don't neglect to soak the aubergines in salty water - the result will be much sweeter!
In the Middle Ages all vegetables which came from far off countries used to be given the prefix "apple".

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