Baby Aubergines With Oregano and Red Onion | Nigella's Recipes | Nigella Lawson
These aubergines, doused with olive oil and roasted with garlic and red onions - eat as a starter or part antipasti, or a main, sprinkled with some feta.
Keywords
- Italian Inspired
- Nibbly
- Sociable
- Dairy Free
- Egg Free
- Gluten Free
- Nut Free
- Vegan
- Vegetarian
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Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Whisk
- Serving platter
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Garlic press
- Cold water measuring cup
- Refrigerator
- Spoon
Ingredients
- 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)
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