Joanne Harris, Fran Warde
By Joanne Harris and Fran Warde
The irresistible texture and glossy sheen of fresh, plump aubergines is always enough to tempt me into buying. Fran suggests this as an accompaniment to roast lamb, and it’s also substantial enough to eat on its own.
Heat the oven to 180°C/gas 4. Rub an earthenware baking dish (about 25cm by 25cm) with one of the cloves of garlic and 1 tablespoon of the olive oil. Chop the remaining clove of garlic. Slice