Baby Aubergines With Oregano And Red Onions
This recipe combines tender baby aubergines with a flavorful mix of olive oil, oregano, red onion, and garlic. The simple preparation allows the ingredients to shine, resulting in a dish that is as delicious as it is visually appealing. Perfect as a side dish or a light meal, this recipe is sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz baby aubergines
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 small red onion
- 3 tbsp red wine vinegar
- 1 tsp sea salt
- 4 tbsp extra-virgin olive oil
- 1 clove garlic
- 1½ tbsp cold water
- few sprigs fresh oregano
Instructions
- Preheat the oven to 250C/475F/Gas 9.
- Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me.
- Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts.
- As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt.
- Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water.
- Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 140kcal
- Carbohydrate Content: 3g
- Fat Content: 13g
- Fiber Content: 2.5g
- Protein Content: 1g
- Saturated Fat Content: 2g
- Sugar Content: 3g
Comments
No comments found.