Aubergines Arabienne

First steamed to tenderness, then doused with garlic, spices and olive oil and baked, this is one of the most deliciously easy ways to serve aubergines. Steaming the aubergines first prevents the olive oil being gobbled up by the thirsty vegetable. The technique is used quite frequently in China but it is equally wonderful when prepared with Middle Eastern spices.

A perfect salad to enjoy as part of a selection of appetizers, Middle Eastern style, or as picnic fare.