Mediterranean Aubergine Galette with Ricotta | Crispy from the Oven

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the aubergines, trim off the ends, and cut into approx. 0.5 cm thick slices. Peel the red onion, halve it, and cut into thin strips.

Place the aubergine slices on paper towels, sprinkle lightly with salt, and let rest for 5 minutes, then pat dry. Heat 2 tbsp olive oil in a large pan. Fry the aubergine slices in batches on both sides until golden brown (approx. 3–4 minutes per side). In the last 2 minutes, add the onion strips to the pan and sauté until translucent. Season with a little ground black pepper and set aside.

Peel the garlic cloves and grate finely or press. Strip the leaves from half of the fresh thyme and chop finely. In a bowl, mix the ricotta with the minced garlic, thyme, half of the grated Parmesan (20 g), salt, and black pepper until creamy.