Roasted Aubergines

 

INGREDIENTS

Serves: 6 as a side

METRICCUPS

• 1 pound 2 ounces baby eggplants
• 3 tablespoons regular olive oil
• 2 teaspoons dried oregano
• 1 small red onion (cut into thin half-moons)
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt (or to taste)
• ¼ cup extra virgin olive oil
• 1 clove garlic (peeled)
• 3 - 4 sprigs fresh oregano (optional)

METHOD

1. Preheat the oven to 250ºC/230ºC/gas mark 9/450ºF.
2. Slice the baby eggplants in half lengthways, keeping the stalks on; this is an aesthetic consideration, nothing to do with flavour, but humour me.
3. Pour the 3 tablespoons 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.
4. 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.
5. Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then grate in (or mince and add) the garlic, and finally, whisk in 1½ x 15ml tablespoons of cold water.
6. 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.

ADDITIONAL INFORMATION

MAKE AHEAD / STORE:
Onions can be pickled up to 24 hours ahead. Cover and refrigerate until needed.
Leftovers should be covered and refrigerateed as quickly as possible. Eat cold, within 3 days.

Recipe courtesy of Nigella Lawson