Nigella Lawson's baby eggplant with oregano and red onion
By Chatelaine74
PREP TIME
10 min
TOTAL TIME
30 min
Serves
6
* 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.
FILED UNDER: roast side dishes spring recipes Vegetarian
