, , , ,

 Aubergines are in season at the moment and can be found at all the markets in abundant quantities. They vary in size from small to medium; in France fruit and vegetables are prized more if smaller as they usually are much tastier than the large-sized examples we are used to find in the US. Every magazine I buy has loads of recipes for aubergines, courgettes, tomatoes, peppers etc. and so today when I did my shopping at the market, I picked up a few aubergines and decided to cook them for lunch with a roast chicken. This is a very easy and quick recipe and very tasty.

Aubergine with garlic and fresh herbs:  serves 6


3 small to medium aubergines

6 cloves of garlic, crushed

olive oil


Salt & black pepper


Preheat your oven to 210 Celsius /450 Fahrenheit

Rince and dry the aubergines

Remove the ends and without peeling, cut into thick slices

Place on a baking sheet next to each other

Brush the slices with olive oil

Sprinkle the garlic evenly on the slices

Add pepper and the fresh rosemary

Place in the oven for 20 minutes

Sprinkle with parsley and chives (optional)

Enjoy hot or cold!