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Before you jump to Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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These more wholesome food choices can be applied to other foods such as your cooking oils. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. It can also be good for your skin because it is a great source of vitamin E. It could be that you already believe that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If you decide to eat organic foods, you can avoid the problem of ingesting crops that may have been sprayed with harmful pesticides. Searching for a local supplier of fresh vegetables and fruits will give you the option of eating foods that still have most of the nutrients which are typically lost when produce has been kept in storage before selling it.
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We hope you got insight from reading it, now let’s go back to ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. To cook ottolenghis roasted eggplant, w/feta, onion & chopped lemon you only need 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Prepare 2 large eggplants
- Use 4 Sliced onions
- Use 150 ml Olive oil
- Provide 2 green chiles
- You need 1 tsp ground cumin
- Use 1 tsp sumac
- Prepare 50 grams feta cheese
- Prepare 1 lemon
- You need 1 clove garlic
- Provide 1 salt & pepper
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.
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