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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special 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 unique. This is gonna smell and look delicious.

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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. Remove from the oven and set aside to cool. A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish.

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

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

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

Sprinkle with crumbled feta and mint. This recipe, Roasted Eggplant with Tomato and Feta, was inspired by my time in Bulgaria. When cheese is added to a recipe in Bulgaria it's piled on high. Yotam Ottolenghi's smoky aubergine, feta and baharat parcels.

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.

When cheese is added to a recipe in Bulgaria it's piled on high. Yotam Ottolenghi's smoky aubergine, feta and baharat parcels. Top each portion with a teaspoon and a half of oil and a sprinkling of salt and pepper. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes. Drain the zucchini and chard over a saucepan to collect.

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