Ingredients
Method
- Prep the aubergines: Pat the halved baby aubergines dry with paper towels. If they look very pale or spongy, lightly salt the cut sides and let them sit for 10 minutes, then pat dry again. This step isn't strictly necessary for young, firm aubergines but helps if yours are older.
- Sear the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the aubergine halves cut-side down in the pan. Do not overcrowd; work in batches if needed. Sear undisturbed for 3-4 minutes until golden brown and crisp lines appear.
- Cook aromatics: Remove the aubergines to a plate. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red onion and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent.
- Bloom spices: Stir in the minced garlic and dried oregano. Cook for just 30 seconds until fragrant. Be careful not to burn the garlic.
- Deglaze: Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute until reduced slightly.
- Finish and serve: Return the seared aubergines to the skillet, nestling them into the onion mixture. Spoon the sauce over the top. Cover with a lid and cook for another 3-5 minutes until the aubergine is tender when pierced with a fork. Season generously with salt and pepper. Garnish with fresh parsley if using.
Nutrition
Notes
The oregano and red onion combo is simple but deeply savory, creating a sauce that clings perfectly to pasta or sits beautifully beside roast chicken. I always slice the onions thinly before they hit the pan; it lets them caramelize in minutes rather than ten, keeping the whole process moving smoothly.