‘Aubergines à la Marguerite’

Aubergines/Eggplant Arranges Like a Daisy

Preparation info
  • 4

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

One of the delightful aspects of a Provençal meal, something noted by Elizabeth David in the fifties, is the series of small dishes that appears, each served as a separate course; like this one, in which Paulette’s sister arranges slices of aubergine/eggplant to look like daisy petals.


  • 2 large egg-shaped aubergines/eggplant, cut lengthwise into ½ in/1.5 cm slices
  • olive oil for frying
  • 4 cloves


Sauté aubergine slices in hot oil until golden and tender on both sides. Drain well on paper towels. Add the garlic to the pan (with a little more oil if the aubergines have absorbed it all) and cook, until softened & golden, with some of the parsley. Add tomatoes and reduce to a thick purée. Stir in cheese, cook just until dissolved, then reduce heat & add cream, salt and pepper. Chill