Gigot d’Aubergines from A Table in Provence by Leslie Forbes
This aubergine dish is called a ‘gigot’ because it is baked whole in the same way as gigots of lamb - pricked all over with slices of garlic & roasted over charcoal. The same dish can easily be...
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Ingredients
- 1-2 lemons for serving
- Sprig fresh thyme, chopped
- olive oil
- 6 cloves of garlic, cut lengthwise in slivers
- Sprig fresh marjoram, chopped
- 3 aubergine/eggplant, washed and patted dry
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