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?

roasted aubergine


  • 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


  • 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.


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