Steps to Prepare Any-night-of-the-week Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Any-night-of-the-week Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon estimated approx 1 hour.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:

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

Steps to make 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.

While this is in no way the end all be all guide to cooking easy and quick lunches it is very good food for thought. The hope is that this will get your own creative juices flowing so you can prepare wonderful lunches for your family without having to complete too terribly much heavy cooking through the process.

So that's going to wrap this up for this exceptional food Easiest Way to Make Any-night-of-the-week Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!