Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon
Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have ottolenghis roasted eggplant, w/feta, onion & chopped lemon using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
  1. Make ready 2 large eggplants
  2. Prepare 4 Sliced onions
  3. Take 150 ml Olive oil
  4. Make ready 2 green chiles
  5. Prepare 1 tsp ground cumin
  6. Take 1 tsp sumac
  7. Make ready 50 grams feta cheese
  8. Make ready 1 lemon
  9. Make ready 1 clove garlic
  10. Make ready 1 salt & pepper
Instructions to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
  1. Heat the oven to 200C/400F/gas mark . Score a crisscross over the cut sides of the aubergines, brush with 100ml of oil and sprinkle liberally with salt and pepper. Place cut side up on a baking tray and roast for 45 minutes, until golden-brown.
  2. Meanwhile, pour the remaining oil into a frying pan over high heat, add the onions and half a teaspoon of salt, and cook for eight minutes, stirring, until parts of the onion go dark and crisp. Add the cumin, sumac and one chilli, cook for two minutes, then add the feta, cook for a minute, then turn off the heat.
  3. Cut the skin and pith off the lemon. Chop the flesh, discard the seeds, and put in a bowl with any juices, the remaining chilli and the garlic.
  4. The moment the aubergines are done, spoon the lemony sauce over the flesh side. Warm up the onions, spoon on top and serve warm or at room temperature.

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