Roasted aubergines with Dolcelatte®
This veggie starter is delicious and offsets and meat or fish main perfectly - it would even make a great side, so why not give it a go today?
Ingredients
- Large aubergine 2, cut into 1cm round slices
- Red onions 2, peeled and cut into wedges
- Garlic 4 cloves, peeled
- Fresh thyme 5 sprigs
- Extra virgin olive oil 6 tbsp
- Galbani Dolcelatte ® 150g, cut into cubes
- Flat leaf parsley 4 tbsp, roughly chopped
- Salt and pepper to taste
Method
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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.
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Step 2
Place the aubergines and the onions in a roasting tray in a single layer. Scatter over the garlic and the thyme.
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Step 3
Drizzle over with the oil and season with salt and pepper. Make sure that all the aubergines are coated with oil.
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Step 4
Roast in the middle of the oven for about 20-30 minutes until the aubergines are starting to brown around the edges.
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Step 5
Once ready, transfer to a large serving dish, removing the garlic cloves.
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Step 6
Just before serving scatter over the Dolcelatte® and garnish with parsley. Serve at room temperature with salad and fresh bread.
