Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Learn how to roast eggplant in just a few simple steps, and get the recipe for an Ottolenghi-inspired eggplant dish with tahini, almonds and parsley. Read on to learn how to roast eggplant and see how easy it is to put together this middle eastern-inspired dish! This roasted eggplant recipe is full of surprising textures and amazing flavors.
Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Prepare 2 large eggplants
- Make ready 4 Sliced onions
- Prepare 150 ml Olive oil
- Make ready 2 green chiles
- Prepare 1 tsp ground cumin
- Prepare 1 tsp sumac
- Prepare 50 grams feta cheese
- Take 1 lemon
- Prepare 1 clove garlic
- Prepare 1 salt & pepper
Topped with sweet pomegranate seeds and toasted spices. This is the second recipe I'm exploring from Ottolenghi Simple. It's too good to not continue cooking from and this is another gem. Great on toast: Yotam Ottolenghi's smoky marinated feta.
Steps 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.
Pour the lemon syrup directly over the feta in the baking dish, scatter over the thyme and serve at once straight from the dish. Roast red pepper dip with lemon and olive salsa. To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.
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