Baby Aubergines with Oregano and Red Onions

Roasted baby aubergines marinated in red wine vinegar, red onions, garlic, and olive oil, served at room temperature.

Vegetarian Vegan Dairy Free Gluten Free Aubergine Antipasti

Estimated Nutrition

Calories

140

kcal / serving

840 kcal total

Carbs

per serving

18 g total

Fat

13g

per serving

78 g total

Protein

per serving

6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Liquids

22.5

Water

cold

NutsSeeds

tsp

Oregano

dried

tsp

Sea Salt Flakes

or 1/2 tsp pouring salt

clove

Garlic

peeled, grated or minced

bunch

Oregano

fresh sprigs for garnish

OilsFats

Olive Oil

regular

Extra-Virgin Olive Oil

Vegetables

500

Aubergines

baby, sliced in half lengthways with stalks attached

piece

Red Onion

cut into thin half-moons

Method

Preheat the oven to 250°C.

Slice the baby aubergines in half lengthways keeping the stalks attached.

Pour olive oil into a roasting tin, add dried oregano and aubergines, then toss to coat.

Arrange aubergines cut-side up and roast for 15 minutes until tender and golden.

Place sliced red onion in a bowl and cover with red wine vinegar and salt.

Transfer cooked aubergines to a platter.

Whisk extra-virgin olive oil, minced garlic, and cold water into the onion-vinegar mixture.

Pour the mixture over the warm aubergines and arrange the onions evenly.

Cool to room temperature for 30 minutes and garnish with fresh oregano before serving.