Photo: K8
Baby aubergines with oregano and red onions
10 ingredients
30 min + 1 hr
Serves 6
openrecipes
I like the way this dish can be eaten as a starter or part of an antipasti table, and even more as a main course, sprinkled with some ricotta salata (the deliciously salted, dried kind) or crumbled feta, or as an accompaniment to meat and fish.
Estimated Nutrition (whole recipe, rough)
175
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g/1lb 2oz baby aubergines
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 small red onion
- 3 tbsp red wine vinegar
- 1 tsp sea salt
- 4 tbsp extra-virgin olive oil
- 1 clove garlic
- 1½ tbsp cold water
- few sprigs fresh oregano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes