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Ingredients
Method
- 500g baby eggplants
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 small red onion, sliced into crescents
- 3 tbsp red wine vinegar
- 1 tsp sea salt flakes
- 4 tbsp extra virgin olive oil
- 1 peeled garlic clove
- 1.5 tbsp cold water
- Few sprigs of fresh oregano
- Preheat the oven to 250C. Slice the baby eggplants in half lengthways, keeping the stalks on. Pour the regular olive oil in a shallow roasting tin, sprinkle the dried oregano, then add the eggplants cut-side down to cover in oil. Turn them over to be cut-side up, and bake in the oven for 15 mins.
- Meanwhile, put the red onion slices in a bowl and cover with salt and red wine vinegar. Remove the eggplants to a serving plate, and whisk into the pickled onions the extra virgin olive oil, followed by a crushed garlic clove and the cold water. Pour this mixture over the baby eggplants, using your hands to spread the mixture evenly. Leave to stand for half an hour, then serve scattered with fresh oregano.
30 mins
6 serving
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