Name: Roasted eggplant with marjoram vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 eggplant (500g), sliced into 5mm rounds; 1/4 cup (60ml) olive oil; 1 red onion (100g), sliced thinly; 1/4 cup (60ml) sherry vinegar; 2 teaspoon caster sugar; 2 tablespoon finely chopped fresh marjoram; 1/2 cup (125ml) olive oil, extra; salt and pepper, to taste

Ingredients

1 eggplant (500g), sliced into 5mm rounds

1/4 cup (60ml) olive oil

1 red onion (100g), sliced thinly

1/4 cup (60ml) sherry vinegar

2 teaspoon caster sugar

2 tablespoon finely chopped fresh marjoram

1/2 cup (125ml) olive oil, extra

salt and pepper, to taste

Method

1.Preheat oven to 200°C/400°F.

2.Brush both sides of eggplant slices with oil; place, in single layer, on baking-paper-lined oven trays. Roast about 25 minutes, turning eggplant slices once, until browned lightly both sides.

3.Meanwhile, combine onion, vinegar, sugar, marjoram and extra oil in small bowl; season to taste.

4.Spoon onion mixture over eggplant.

5.Serve eggplant warm or at room temperature with crusty bread.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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