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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. 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. Take 2 large eggplants
  2. Take 4 Sliced onions
  3. Make ready 150 ml Olive oil
  4. Get 2 green chiles
  5. Prepare 1 tsp ground cumin
  6. Prepare 1 tsp sumac
  7. Take 50 grams feta cheese
  8. Prepare 1 lemon
  9. Get 1 clove garlic
  10. Get 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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