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Jonathan Ball

@ Sunday Times Books LIVE

Try Bernadette le Roux’s Recipe for Baked Aubergine with Tomatoes, Thyme and Cream

Roots, Shoots & LeavesThe Safari Journal has shared a recipe for Bernadette le Roux’s Baked Aubergine with Tomatoes, Thyme and Cream from Roots, Shoots & Leaves: Cooking with Vegetables. Tomatoes and aubergines are currently in season and this can be served as a main for four people or a side-dish for six.

Baked Aubergine with Tomatoes, Thyme and Cream

8 baby aubergines or 2 large aubergines, cubed
Olive oil, for frying
A selection of baby tomatoes (approx. 1 pint)
Large handful of sun-dried tomatoes

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