Preparation
Step 1
Preheat oven to 190C/Gas 5.
Step 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.
Step 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 tin-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.
Step 4
Place the roasted aubergine slices on a platter, top with the roasted tomato slices and garnish with poached garlic.
©foodnetwork
Ingredients
2 small aubergines
4 tomatoes
Olive oil
Salt and pepper
12 peeled garlic cloves