Nigella Lawson's baby eggplant with oregano and red onion
By Chatelaine
* PLUS Standing time
Keep it rustic by baking up these aubergine lovelies with the stalks on. Serve at room temperature with red onion dressing on top.
Ingredients
-
4
baby Italian
eggplants
, about 700 g
-
3 tbsp
olive
oil
-
1 tsp
dried
oregano leaves
-
1
small red
onion
, sliced into thin half moons
-
3 tbsp
red-wine
vinegar
-
1 tsp
kosher
salt
-
1/4 cup
extra-virgin olive
oil
-
4 1/2 tsp
cold
water
-
1
garlic clove
, minced
-
1 tbsp
fresh
oregano leaves
, (optional)
Instructions
- Preheat oven to 475F.
- Slice baby eggplants in half lengthwise, keeping the stalks on. Combine olive oil with dried oregano in a very shallow roasting pan. Add the eggplants, cut-side down, and swirl them gently around in the oil, then turn them over so they are cut-side up. Bake in centre of oven until tender and golden, 18 to 20 min.
- Combine onion, vinegar and salt in a medium bowl. Let stand 10 min. Push onion to side of bowl. Tilting the bowl so liquid pools at the bottom, whisk in extra-virgin olive oil, cold water and garlic.
- Transfer eggplants to a platter. Pour onion dressing over eggplant. Let stand until eggplant comes to room temperature, about 30 min. Sprinkle with fresh oregano before serving.
Nutrition (per serving)
- Calories
- 191,
- Protein
- 1 g,
- Carbohydrates
- 13 g,
- Fat
- 16 g,
- Fibre
- 3 g,
- Sodium
- 261 mg.