Roast Eggplant with Red Onion

    20 minutes

    Eggplant roasted in the oven, served with sauteed onion and capsicum then drizzled in a homemade marjoram vinaigrette. Makes a great dinner, side or tapas.

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    Serves: 4 

    • 1 large eggplant, cut into 5mm slices
    • 1/4 cup olive oil
    • salt and pepper, to taste
    • 1 medium red onion, thinly sliced
    • 1 capsicum, thinly sliced
    • 1/2 cup olive oil
    • 2 cloves garlic, diced
    • 1/4 cup sherry vinegar
    • 2 teaspoons caster sugar
    • 2 tablespoons fresh marjoram, chopped

    Preparation:20min  ›  Ready in:20min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper.
    2. Toss eggplant with olive oil then season with salt and pepper. Place in a single layer on the prepared baking tray. Bake in preheated oven, tuning once until cooked, about 10 minutes per side. Transfer to serving plate.
    3. Saute onion and capsicum in a tablespoon of the remaining oil, for 2 minutes. Stir in garlic, cook 1 more minute then set aside.
    4. Whisk together remaining oil, vinegar, sugar and marjoram then stir in the onion mixture. Pour over the eggplant and serve. Goes great with crusty bread.

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