Leslie Forbes

Gigot d’Aubergines

Aubergines / Eggplant Baked Liked Roast Lamb

Preparation info

  • 6

    • Difficulty

      Easy

Appears in
A Table in Provence
A Table in Provence

By Leslie Forbes

Published 1987

  • About

This aubergine dish is called a ‘gigot’ because it is baked whole in the same way as gigots of lamb - pricked all over with slices of garlic & roasted over charcoal. The same dish can easily be transformed into a peppery mousse & served with crusted bread.

Ingredients

  • 3 aubergine/eggplant, washed and patted dry
  • 6 cloves of garlic, cut lengthwise in slivers
  • Sprig

Method

Preheat the oven (if using) to 350°F/180°C/gas 4. Pierce the aubergines all over with a small sharp knife & press a silver of garlic & a few herbs into each slit. Rub olive oil into the aubergine skins & either grill until black on a barbecue or pack tightly into an oiled b