I have watched Nigella make the "Baby Eggplant with Oregano and Red Onion" on her TV show and I like the look of it very much. I have two questions. 1. The oven is pre-heated 475 degrees F (250 degrees Celcius) and eggplants are cooked for 15 minutes at this temperature. Could you please verify that this temperature is correct? 2. How long can I keep vinegary onions safely and in what conditions? Thank you very much.
In her recipe for Baby Aubergines (Eggplant) With Oregano And Red Onion (from NIGELLISSIMA) Nigella roasts baby aubergines at a high temperature for 15 minutes. The aubergines are quite small and are halved lengthways, so the high heat roasting should give aubergines with a soft interior and slightly caramelised exterior. The oven temperature of 250c/475F is correct, but note that this is for a normal oven and if you have a fan or convection oven the you may need to reduce the heat following the instructions in your oven handbook. Also note that this method is for small baby aubergines and not for larger regular aubergines.
Nigella serves the aubergines with onions that are macerated in red wine vinegar. The onions can be made up to 24 hours ahead and should be stored, in a tightly sealed container, in the fridge until needed. The container should also be made with a non-reactive material, such as glass or plastic, as some metal containers can react with the vinegar to give an odd taste.