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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

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. Prepare 150 ml Olive oil
  4. Take 2 green chiles
  5. Make ready 1 tsp ground cumin
  6. Prepare 1 tsp sumac
  7. Take 50 grams feta cheese
  8. Take 1 lemon
  9. Make ready 1 clove garlic
  10. Prepare 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.

So that’s going to wrap it up with this exceptional food ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!