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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 Tips For Living Green And Lowering costs Within the Kitchen.
Remember when the only individuals who cared about the environment were tree huggers as well as hippies? That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some improvements. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going much more green.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.
From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty straightforward to live green, of course. It's concerning being functional, most of the time.
We hope you got insight from reading it, now let's go back to ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. You can have ottolenghis roasted eggplant, w/feta, onion & chopped lemon using 10 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Use 2 of large eggplants.
- Prepare 4 of Sliced onions.
- Take 150 ml of Olive oil.
- Take 2 of green chiles.
- Get 1 tsp of ground cumin.
- Provide 1 tsp of sumac.
- Get 50 grams of feta cheese.
- You need 1 of lemon.
- Take 1 clove of garlic.
- Provide 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..
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