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Aubergine Provencal

Prep Time:


Cook Time:


10 Servings


About the Recipe


  • 2 small aubergines

  • 4 tomatoes

  • Olive oil

  • Salt and pepper

  • 12 peeled garlic cloves


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.


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