Name: ‘Aubergines à la Marguerite’ (Aubergines/Eggplant Arranges Like a Daisy)
Yield: 4
Cuisine: France
Ingredients: 2 large egg-shaped aubergines/eggplant, cut lengthwise into ½ in/1.5 cm slices; olive oil for frying; 6-8 tbsp/90-120 ml freshly grated gruyère; salt & pepper; 1 good handful fresh parsley, finely chopped; 4-5 large sweet tomatoes, peeled, de-seeded & chopped; 4 cloves garlic, peeled and finely chopped; 4 tbsp cream

Preparation info

Difficulty
Easy

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.

Ingredients

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

Method

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