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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something that I have loved my whole life.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
  1. Get 2 large eggplants
  2. Take 4 Sliced onions
  3. Prepare 150 ml Olive oil
  4. Make ready 2 green chiles
  5. Make ready 1 tsp ground cumin
  6. Prepare 1 tsp sumac
  7. Prepare 50 grams feta cheese
  8. Prepare 1 lemon
  9. Take 1 clove garlic
  10. Take 1 salt & pepper
Steps 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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