Garlic Purée with Aubergine Crisps

Preparation info

    • Difficulty

      Easy

Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Eat enough garlic and you will smell like a Marseilles cab driver. This is inescapable and fortunately no longer ensures social death in modern life-style-magazine-reading households. In this dip, the garlic is new-season’s for preference, which is much milder in flavour and less halitotic in impact, while repeated boiling of the cloves further reduces the pungency level. New-season’s garlic is available in Britain during May and June. Eat our puree and smell like the uniformed chauffeur of