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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way 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 bit unique. This is gonna smell and look delicious.

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

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

To begin 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.

Ingredients

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

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

So that’s going to wrap it up for this exceptional food ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

Print this page