Updated Apr 7, 2017Chatelaine
- 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.