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Ottolenghis Roasted Eggplant, Withfeta, Onion & Chopped Lemon Recipe

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon in your home. Then, follow these steps below to serve Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon for your family or friends.

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

  • 2 large eggplants
  • 4 Sliced onions
  • 150 ml Olive oil
  • 2 green chiles
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 50 grams feta cheese
  • 1 lemon
  • 1 clove garlic
  • 1 salt & pepper

How to Make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon in your home by yourself.

    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.
  • Step 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.
  • Step 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.
  • Step 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.
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