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|Baked Brinjals with Pomegranate Balsamic Vinegar|
Although I have been a fan of Nigella for years, I never tried out any of her recipes until I saw her on MasterChef recently. Brinjals are not a favourite in our family and eaten under protest when confronted with it. This sounded really good, so since I had some brinjals in my vegetable basket decided to give it a try with the ingredients I had in my kitchen. The original recipe is from
Mine is different and tastes so good.
500 gms medium sized brinjals- any variety will do; 2 tbsp olive oil; 2-3 fresh Oregano leaves ( I have then growing on my balcony); 1 medium onion, sliced fine- used the Indian Onions that we always use; 4 tbsp pomegranate balsamic vinegar that was a gift and just waiting to be used; salt to taste; 1/8 cup extra virgin olive oil; 1 1/2 tbsp cold water; 1 large clove garlic, minced fine; a few fresh oregano leaves for garnish.
Preheat oven to 225 C. Slice brinjals in half lengthwise, keeping the stalks on. Mix olive oil with fresh oregano in a bowl. Place the eggplants, cut-side down in a baking pan and drizzle the mixture all over. Grill in centre of oven 5-7 minutes each side until golden brown. Mix onion, pomegranate balsamic vinegar and salt in a small bowl. Keep aside for 10 minutes. Gently whisk in extra-virgin olive oil, cold water and garlic. Transfer brinjals to a serving plate. Pour onion dressing over eggplant. Keep aside for 10 - 15 minutes. Sprinkle with fresh oregano and serve as an appetiser or side dish. Tastes too good to be true and I can't wait to make it again!