• 4 persons

  • 30 minutes

Nasu aubergine pickles with European squid


  1. Marinate the European squid with the sliced ​​pepper and garlic.

Auberigne pickles

  1. Cut the aubergines into 2 cm blocks and fry them in the oil until golden brown, then lay them on a plate.
  2. Heat the sugar with the red pepper, garlic, ginger, crushed peppercorns, cardamom, cumin seeds, curry powder and the coriander seeds.
  3. Add the aubergines to the mixture on a low heat making sure to thoroughly combine the ingredients. Finally add the sherry vinegar.
  4. Softly simmer for 15 minutes and season the pickles with salt.

Dressing the plate:

  1. Place the aubergine pickles on a plate and flash fry the European squid in a very hot pan, then finish with lemon and olive oil.
  2. Garnish the dish with cress and herbs.


  • 16 pre-cleaned European squid
  • 2 spring onions, finely chopped

  • Extra virgin olive oil
  • Lemon
  • herbs
  • 1 red pepper, finely chopped

  • Garlic, peeled and sliced

  • For the aubergine pickles
  • 2 Nasu aubergines

  • 100 ml olive oil
  • 100 grams sugar
  • 1 tl gember, grated

  • 1 garlic clove, chopped into pieces

  • 1 tsp peppercorns

  • cardamom

  • 1 tsp cumin seeds

  • 1 tsp curry powder

  • 1 tsp coriander seeds

  • 150 ml sherry vinegar

  • Salt for seasoning