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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 Ways To Live Green Plus Save Money In The Kitchen.
Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won't be able to resolve the problems of the environment. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going a lot more green.
Although it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many individuals wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is especially economical when it's full before a cycle is commenced. By cool drying or air drying the dishes besides heat drying them, you can increase the amount of money you save.
The kitchen on its own provides you with many small means by which energy and money can be saved. It is pretty straightforward to live green, of course. It's concerning being practical, more often than not.
We hope you got benefit 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 need 10 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Use 2 of large eggplants.
- Take 4 of Sliced onions.
- Prepare 150 ml of Olive oil.
- Take 2 of green chiles.
- Use 1 tsp of ground cumin.
- Use 1 tsp of sumac.
- Provide 50 grams of feta cheese.
- Take 1 of lemon.
- Prepare 1 clove of garlic.
- Use 1 of 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..
Burgundy in colour and with medium heat it has a sweet aroma and works well sprinkled over roasted meat or veg. It can also be added to melted butter or hot olive oil to finish off stews, soups and poached or fried eggs. 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. Taste and add more salt if needed.
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