Aubergines Baked with Herbs and Cream

Name: Aubergines Baked with Herbs and Cream
Ingredients: 8 ripe tomatoes, skinned and coarsely chopped; 50 ml/2 fl oz olive oil; salt and pepper; salt and pepper; 2 garlic cloves, peeled and chopped; 50 g/2 oz butter; 1 tbsp each of finely chopped tarragon, parsley, chives and basil; 1 tbsp each of finely chopped tarragon, parsley, chives and basil; 4 small aubergines; 450 ml/¾ pint double cream; 1 tbsp each of finely chopped tarragon, parsley, chives and basil; 1 tbsp each of finely chopped tarragon, parsley, chives and basil

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                    

                                 

                   

Ingredients

Method