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.
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
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Directions Preparation:20min › Ready in:20min
Preheat oven to 200 degrees C. Line a baking tray with baking paper.
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.
Saute onion and capsicum in a tablespoon of the remaining oil, for 2 minutes. Stir in garlic, cook 1 more minute then set aside.
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.