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The ingredients needed to cook Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Prepare 2 large eggplants
- Provide 4 Sliced onions
- Use 150 ml Olive oil
- Prepare 2 green chiles
- Get 1 tsp ground cumin
- Get 1 tsp sumac
- Provide 50 grams feta cheese
- Prepare 1 lemon
- Prepare 1 clove garlic
- Take 1 salt & pepper
Instructions to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- 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.
- 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.
- 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.
- 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.
Chard taskmaster: Yotam Ottolenghi's recipes for swiss chard. Test the oil is hot enough by dropping in an. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.
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