Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something that I’ve loved my entire life. They are fine and they look wonderful.
On the other hand, well-prepared eggplant — cooked through and nicely browned on the outside, full of flavor after absorbing just the right amount of oil or sauce — is heavenly. We roasted eggplant until it became soft and silky and topped it with Chermoula (a North African spice mix with garlic and preserved lemon). Sprinkled with tart feta cheese and fresh herbs.
To get started with this particular recipe, we must prepare a few components. 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:
- Take 2 large eggplants
- Make ready 4 Sliced onions
- Make ready 150 ml Olive oil
- Get 2 green chiles
- Prepare 1 tsp ground cumin
- Make ready 1 tsp sumac
- Make ready 50 grams feta cheese
- Prepare 1 lemon
- Take 1 clove garlic
- Take 1 salt & pepper
Cook until the eggplant softens (but does not become mushy). Removed the eggplant skins from the oven and stuff with the eggplant mixture. When the eggplant skin softens remove it from the oven. Yotam Ottolenghi's recipes for roasted aubergine with fried onion and chopped lemon, plus creamy cabbage with roasted pork belly A whole peeled lemon, chopped up and added, flesh, juice and all.
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.
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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