This is a great dish for the brunch table, but it can also be used for other eating occasions. It only adds another string to your bow, in your endless quest to have gorgeous vegetarian types eating out of your hand. This recipe works beautifully with chilled sparkling wine or Méthode Cap Classique.
|2 large aubergines|
|125ml (½ cup) extra virgin olive oil|
|2 cloves garlic|
|250ml (1 cup) cream|
|20g (2 Tbsp) chiffonade of basil|