Nigella Baby Aubergines With Oregano & Red Onion

This easy and delicious recipe for Baby Aubergines with Oregano & Red Onion is a perfect side dish that’s full of flavor. The roasted aubergines are tender and golden, topped with pickled red onions and fresh oregano. It’s a simple, nutritious meal that uses everyday ingredients and can easily be adjusted to suit your tastes.

Ingredients Needed:

• 500 grams baby aubergines
• 3 x 15ml tablespoons regular olive oil
• 2 teaspoons dried oregano
• 1 small red onion (cut into thin half-moons)
• 3 x 15ml tablespoons red wine vinegar
• 1 teaspoon Maldon sea salt flakes (or to taste)
• 4 x 15ml tablespoons extra virgin olive oil
• 1 clove garlic (peeled)
• 3 – 4 sprigs fresh oregano (optional)

How To Make Baby Aubergines With Oregano & Red Onion?

1. Preheat the Oven: Preheat your oven to 250ºC/230ºC fan/gas mark 9/450ºF.
2. Prepare the Aubergines: Slice the baby aubergines in half lengthways, keeping the stalks on for presentation.
3. Season the Aubergines: Pour 45ml regular olive oil into a shallow roasting tin, sprinkle in the dried oregano, then add the aubergines cut-side down. Gently swirl them around, then turn them cut-side up and roast them in the hot oven for 15 minutes, until tender and golden.
4. Pickle the Onion: While the aubergines are roasting, place the red onion slices in a bowl and cover them with 45ml red wine vinegar and 5g salt.
5. Prepare the Dressing: Once the aubergines are cooked, transfer them to a platter. Whisk together the 60ml extra virgin olive oil, then grate or mince the garlic and whisk it into the vinegar mixture. Add 22.5ml cold water and mix well.
6. Assemble the Dish: Pour the dressing over the warm aubergines, and arrange the pickled onions evenly over them. Let it rest for about 30 minutes to cool to room temperature.
7. Serve: Garnish with fresh oregano sprigs, if desired, and serve.

Recipe Tips:

• Use Fresh Baby Aubergines: Choose firm and smooth baby aubergines for the best texture and flavor.
• Preheat Your Oven: Make sure the oven is fully preheated before roasting the aubergines to ensure even cooking.
• Let the Aubergines Cool: After roasting, let the aubergines sit for 30 minutes before serving to let the flavors meld together.
• Pickle the Onions Well: Let the onions marinate in vinegar for at least 10 minutes to get a good pickled flavor before adding the dressing.
• Adjust Seasoning: Taste the vinegar and oil mixture before pouring it over the aubergines and adjust the salt or vinegar if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftovers to cool to room temperature before covering and refrigerating. Eat within 3 days.
• Reheat: Place the leftovers in a pan over medium heat and stir occasionally for 5-7 minutes until warmed through.

Nutrition Facts:

• Calories: 140 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 0.8g
• Potassium: 0mg
• Total Carbohydrate: 3g
• Dietary Fiber: 2.5g
• Sugars: 3g
• Protein: 1g

Try More Nigella  Lawson Recipes:

• Nigella Pickled Red Onions ​​Recipe
• Burnt Onion And Aubergine Dip Recipe
• ​Nigella Aubergine Parmigiana ​Recipe