Recipes

Wine and Dine

Aubergines and Red Onions Roasted with Marsala Veg
Serves 2-3

• 3 red onions, peeled and quartered (When quartering onions, try to leave some of root base-plate attached as this helps preventing them falling apart.)
• small bunch of fresh lemon thyme (Pick leaves off as carefully as possible. It doesn’t matter if you leave some stems attached but get rid of any particularly woody bits.
• 2 medium aubergines
• half a lemon, scrubbed and cut into about 8 chunks
• 1 tbsp olive oil
• salt
• 340ml/12fl oz sweet Marsala – or sweet sherry if you can’t obtain it

1. Preheat oven to 180°C/350°F/Gas mark 4.
2. Cut aubergine into chunks about same size as onion quarters.
3. Put prepared vegetables, lemon pieces and thyme into a large bowl, add olive oil and give a good swirl about so oil evenly distributed.
4. Now add a little salt, pour on Marsala and swirl again. You can leave it all to marinate for up to 2 hours at this stage, if you like, although this is not crucial.
5. Place marinated vegetables and their liquid in a wide, shallow baking dish or tin, cover with foil and bake for 40 minutes.
6. Remove foil, give dish stir and bake uncovered for a further 10-15 minutes, until vegetables are slightly browned and cooking liquid has reduced to a few tablespoons of intense, syrupy sauce.