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4–6
Easy
Published 2012
Because of their closeness to Italy and their connections with the Middle East, Languedoc and Provence were the first areas of France to cultivate aubergines, and to associate them with garlic, herbs and olive oil – and, when they arrived, happily, with tomatoes, pommes d’amour.
Heat the oven to 180°C. Peel the aubergines with a potato peeler. Slice them into rounds
Heat