Easiest Way to Cook Perfect Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Recipes JavaScript seems to be disabled in your browser. Warm up the onions, spoon on top and serve warm or at room temperature.

When ready to serve, finely chop the oregano and place in a large bowl along with the eggplant and parsley. Pour in the anchovy dressing, gently mix, and transfer to a platter or bowl. From "Ottolenghi Simple" by Yotam Ottolenghi. You can have Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon using 10 ingredients and 4 steps. Here is how you cook that.

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

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

More Yotam Ottolenghi Recipes to Try: Squash with Chile Yogurt and Cilantro Sauce. And: Vineyard Cake As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon instructions

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..

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. See great recipes for Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon too! Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well.

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