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


  • 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


  • 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.