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We hope you got insight from reading it, now let’s go back to ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. To cook ottolenghis roasted eggplant, w/feta, onion & chopped lemon you need 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Provide large eggplants
- You need Sliced onions
- Use Olive oil
- You need green chiles
- You need ground cumin
- Get sumac
- Get feta cheese
- Provide lemon
- You need garlic
- Use salt & pepper
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.
Burgundy in colour and with medium heat it has a sweet aroma and works well sprinkled over roasted meat or veg. It can also be added to melted butter or hot olive oil to finish off stews, soups and poached or fried eggs. 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. Taste and add more salt if needed.
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