Steps to Prepare Ultimate Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon Recipe. High-heat roasting turns eggplant sweet and custardy. There's no doubt that London's Yotam Ottolenghi is prolific.

You can cook Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

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

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.This dish is adapted from a recipe from Yotam Ottolenghi and Sami Tamimi's brilliant cookbook, Jerusalem.A roasted eggplant recipe with curried yogurt and caramelized onions.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon step by step

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..

The curry yogurt is the perfect sauce to go with the caramelized onions and.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!

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.Pour the lemon syrup directly over the feta in the baking dish, scatter over the thyme and serve at once straight from the dish.