Roasted aubergines with Dolcelatte®
Ingredients
- 2 Large aubergine cut into 1cm round slices
- 2 Red onions peeled and cut into wedges
- 4 cloves of garlic peeled
- 5 sprigs of fresh thyme
- 6tbsp Extra virgin olive oil
- 150g Galbani Dolcelatte ® cut into cubes
- 4tbsp Flat leaf parsley roughly chopped
- Salt and pepper to taste
Method
- STEP 1
Preheat the oven to 190?C/375?F/Gas Mark 5. With the flat side of a knife, squash the garlic cloves to release their flavour.
- STEP 2
Place the aubergines and the onions in a roasting tray in a single layer. Scatter over the garlic and the thyme.
- STEP 3
Drizzle over with the oil and season with salt and pepper. Make sure that all the aubergines are coated with oil.
- STEP 4
Roast in the middle of the oven for about 20-30 minutes until the aubergines are starting to brown around the edges.
- STEP 5
Once ready, transfer to a large serving dish, removing the garlic cloves.
- STEP 6
Just before serving scatter over the Dolcelatte® and garnish with parsley. Serve at room temperature with salad and fresh bread.
