Nigella Lawson’s baby eggplant with oregano and red onion

Prep 10 min
Total 30 min
Plus Standing time
Serves 6



baby Italian eggplants, about 700 g
3 tbsp
olive oil
1 tsp
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
garlic clove, minced
1 tbsp
fresh oregano leaves, (optional)


  • 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.


Calories 191, Protein 1 g, Carbohydrates 13 g, Fat 16 g, Fibre 3 g, Sodium 261 mg.
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