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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something which I’ve loved my whole life.

How to Make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

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

Ingredients

The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:

1. Make ready 2 large eggplants
2. Take 4 Sliced onions
3. Take 150 ml Olive oil
4. Take 2 green chiles
5. Make ready 1 tsp ground cumin
6. Make ready 1 tsp sumac
7. Get 50 grams feta cheese
8. Make ready 1 lemon
9. Take 1 clove garlic
10. Make ready 1 salt & pepper

Instructions

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.

As simple as that Easiest Way to Prepare Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

So that is going to wrap this up for this exceptional food ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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