Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ottolenghis roasted eggplant, w/feta, onion & chopped lemon. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon is something which I have loved my entire life.
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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 cook it.
The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Get 2 large eggplants
- Make ready 4 Sliced onions
- Make ready 150 ml Olive oil
- Take 2 green chiles
- Get 1 tsp ground cumin
- Make ready 1 tsp sumac
- Prepare 50 grams feta cheese
- Take 1 lemon
- Get 1 clove garlic
- Make ready 1 salt & pepper
Place the eggplant halves on a baking sheet, cut side up, and spoon the chermoula over each half, spreading it so it covers all the flesh. Remove from oven and place on a serving platter. Sprinkle with crumbled feta and mint. Remove from the oven and set aside to cool.
Instructions 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.
It says salad in the title but it's basically a pasta dish. 日本; Español; English; Indonesia; العربية; Việt Nam. Mix the mince, sausage meat, Worcestershire sauce, tomato paste, chilli, fennel, sage, three tablespoons of oil, half the parmesan, one and three-quarters teaspoon of salt and plenty of pepper in a. 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. 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.
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