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

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

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

See great recipes for Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon too! We roasted eggplant until it became soft and silky and topped it with Chermoula (a North African spice mix with garlic and preserved lemon). Sprinkled with tart feta cheese and fresh herbs.

To begin with this particular recipe, we must 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 cook it.

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

And: Vineyard Cake Warm up the onions, spoon on top and serve warm or at room temperature. Creamy cabbage with roasted pork belly. A trad roast with a twist. Put two tablespoons of oil in a large saute pan on a medium-high heat.

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.

Place the eggplant halves, skin side down, in a roasting pan large enough to accommodate them snugly. Remove from the oven and allow to cool slightly. Remove from the oven and allow to cool down completely. While the eggplants are in the oven, cut. Roasted pork belly with crushed butternut squash and apple and walnut salsa.

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