Aubergine provencal

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves10
  • DifficultyEasy
2 small aubergines
4 tomatoes
Olive oil
Salt and pepper
12 peeled garlic cloves
1) Preheat oven to 190C/Gas 5.

2) Slice aubergines and tomatoes into 1cm thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick baking sheet. Bake in oven at 190C/Gas 5 for approximately 20 minutes or until golden brown.

3) Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside.

4) Place the roasted aubergine slices on a platter, top with the roasted tomato slices and garnish with poached garlic.

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