Easy cooking recipe Ottolenghis Roasted Eggplant wFeta Onion Chopped Lemon with 10 ingredients and 4 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon easy, fast, practical.
Hi every body, now you can make recipe Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon with 10 ingredients and 4 steps. Below this is how to prepare, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 4 stages of easy cooking Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon.
Ingredients all Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon
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Needed 2 : large eggplants.
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Needed 4 : Sliced onions.
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Needed 150 ml : Olive oil.
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Prepare 2 : green chiles.
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Needed 1 tsp : ground cumin.
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Prepare 1 tsp : sumac.
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Needed 50 grams : feta cheese.
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Needed 1 : lemon.
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Prepare 1 clove : garlic.
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Prepare 1 : salt & pepper.
If all composition Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Process Cooking Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon
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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..
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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..
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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..
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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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