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

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Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon. This roasted eggplant recipe is full of surprising textures and amazing flavors. 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.

Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped 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. Great on toast: Yotam Ottolenghi's smoky marinated feta. You can have 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. You need 2 of large eggplants.
  2. It's 4 of Sliced onions.
  3. It's 150 ml of Olive oil.
  4. It's 2 of green chiles.
  5. You need 1 tsp of ground cumin.
  6. Prepare 1 tsp of sumac.
  7. You need 50 grams of feta cheese.
  8. It's 1 of lemon.
  9. Prepare 1 clove of garlic.
  10. Prepare 1 of salt & pepper.

Pour the lemon syrup directly over the feta in the baking dish, scatter over the thyme and serve at once straight from the dish. Roast red pepper dip with lemon and olive salsa. A roasted eggplant recipe with curried yogurt and caramelized onions. Topped with sweet pomegranate seeds and toasted spices.

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..

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. To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top. The Best Ottolenghi Recipes on Yummly