‘Aubergines à la Marguerite’ from A Table in Provence by Leslie Forbes
One of the delightful aspects of a Provençal meal, something noted by Elizabeth David in the fifties, is the series of small dishes that appears, each served as a separate course; like this one,...
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Ingredients
- 2 large egg-shaped aubergines/eggplant, cut lengthwise into ½ in/1.5 cm slices
- 4-5 large sweet tomatoes, peeled, de-seeded & chopped
- 1 good handful fresh parsley, finely chopped
- 4 cloves garlic, peeled and finely chopped
- olive oil for frying
- salt
- pepper
- 4 tbsp cream
- 6-8 tbsp/90-120 ml freshly grated gruyère
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