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Aubergine Galette with Ricotta | Crispy Oven Delight
(0)
45 min
Under an hour
Knuspr-Küche
Diese knusprige mediterrane Auberginen-Galette vereint samtig gebratene Auberginenscheiben, fruchtige Kirschtomaten und eine feine Creme aus cremigem Ricotta, Knoblauch und aromatischem Parmesan auf einem buttrig-knusprigen Teigboden. Vollendet mit frischem Thymian und bestem Olivenöl ist dieses herzhafte Ofengericht eine wunderbare Spezialität für alle Liebhaber der leichten Mittelmeerküche.
Ingredients
Preparation method
Preparation & searing the aubergines
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Wash the aubergines, trim the ends, and cut them into slices approx. 0.5 cm thick. Wash the cherry tomatoes and cut them in half. Peel the garlic and finely chop it.
Heat 2 tbsp of olive oil in a large frying pan. Fry the aubergine slices in batches on both sides for approx. 2–3 minutes until lightly browned and soft. Season with a little table salt and black pepper, and drain on kitchen paper.
Ricotta cream & shaping the galette
In a bowl, mix the ricotta with the grated Parmesan and the finely chopped garlic. Stir in the leaves from half of the fresh thyme, and season the cream with table salt and freshly ground black pepper to taste.
Chef's tip
For an extra Mediterranean touch, you can scatter a few black olives or pine nuts over the aubergines before baking.
The galette tastes great freshly baked from the oven, as well as lukewarm or cold – also ideal for an autumn buffet or as meal prep for the office.
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