Equipment
Ingredients
Aubergines
- 500 g baby aubergines, halved lengthwise
- 30 ml extra virgin olive oil
- 5 g kosher salt
Marinade
- 45 ml red wine vinegar
- 45 ml extra virgin olive oil
- 1 red onion, thinly sliced
- 3 garlic, minced
- 2 g black pepper, freshly ground
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 217 kcal
- Protein
- 2 g
- Carbohydrates
- 11 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 492 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 363 mg
- Calcium
- 31 mg
- Iron
- 0.8 mg
- Magnesium
- 24 mg
- Phosphorus
- 46 mg
- Zinc
- 0.3 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 3.1 mg
- Vitamin K
- 58 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.9 mg
- Folate
- 36 mcg
- Water
- 153 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking.
Using a chef's knife, score the cut side of each aubergine half in a crosshatch pattern, being careful not to pierce through the skin.
Toss the scored aubergines with 30ml of olive oil and the kosher salt. Arrange them cut-side up on the prepared baking sheet.
Roast in the preheated oven for 30 minutes, or until the flesh is deeply golden brown and completely soft.
While the aubergines roast, combine the red wine vinegar, remaining 45ml of olive oil, sliced red onion, minced garlic, and black pepper in a large mixing bowl. Whisk to emulsify slightly.
Immediately transfer the hot, roasted aubergines into the mixing bowl with the marinade. Toss gently to ensure every piece is coated.
Let the mixture rest at room temperature for at least 1 hour, tossing occasionally. The hot aubergines will absorb the liquids as they cool. Fold in the fresh parsley just before serving.
Chef's Notes
- Scoring the flesh is non-negotiable. It creates channels for the ambient oven heat to penetrate quickly, and later allows the acidic marinade to soak deeply into the vegetable.
- Dressing the aubergines while they are steaming hot is the secret to this dish. The escaping steam creates a vacuum effect inside the vegetable cells, forcefully pulling the vinegar and oil inside.
- Though ready in an hour, this recipe drastically improves when made a day in advance. Store it covered in the refrigerator overnight, but ensure you bring it back to room temperature before serving so the olive oil liquefies and the flavors wake up.
- The raw red onion will gently pickle in the red wine vinegar as it sits, losing its harsh bite and turning a beautiful bright pink hue.
Storage
Refrigerator: 5 days — Store in an airtight container. Bring to room temperature before serving as olive oil will congeal when cold.
Troubleshooting
Aubergines are tough or spongy instead of creamy
Cause: Under-baked or insufficient oil during the roasting phase
Fix: Return them to the oven for an additional 10 to 15 minutes before marinating
Prevention: Ensure aubergines are collapsing and deeply colored before removing from the oven
Marinade tastes too sharp or highly acidic
Cause: Aubergines were cooled before tossing, preventing proper absorption and mellowing of the vinegar
Fix: Add a small pinch of sugar to the marinade to balance the acidity
Prevention: Always toss the aubergines into the dressing straight out of the hot oven
Cultural Context
Marinating cooked vegetables in a sharp vinegar and oil dressing is a hallmark preservation technique of Mediterranean cuisine, known in Italy as scapece and in Spain as escabeche. Historically, the high acidity acted as a natural preservative in warm climates. Today, the technique is prized strictly for its culinary merit, as the bright vinegar perfectly slices through the rich, heavy texture of roasted aubergine.
