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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
Ingredients:
3 small to medium aubergines
6 cloves of garlic, crushed
olive oil
rosemary
Salt & black pepper
Preparation:
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!
Maison Travers 