This is a lovely side dish for any grilled or roasted entree.
1 1/4 lb. baby eggplant
3 tbs. regular olive oil
2 tsp. dried oregano
1 small red onion, cut in thin half moons
3 tbs. red wine vinegar
1 tsp. kosher salt
4 tbs. extra-virgin olive oil
1 garlic cloves, peeled and grated
1 1/2 tbs. cold water
few fresh oregano sprigs
Heat the oven to 425°F. Slice the eggplants lengthwise, keeping the stalks on. Pour the 3 tbs. olive oil in a very shallow roasting tin. Sprinkle in the dried oregano, add the eggplant, cut side down and swirl them gently around. Turn them cut side cup and roast in the oven for 15 minutes, by which time they should be tender and turning golden.
As soon as the eggplant is in the oven, put the onions in a small bowl and cover with the vinegar and salt.
Remove the eggplant to a platter. Whisk the onions with the 4 tbs. extra-virgin olive oil, the garlic and water. Spoon them over the warm eggplants, then leave for about half an hour to cool to room temperature. Scatter with fresh oregano leaves to serve.
Serves 6 as a side dish