Hello everybody, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon recipe here. We also have wide variety of recipes to try.
Before you jump to Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.
In general, people have been taught to think that “comfort” foods are bad for the body and have to be avoided. Sometimes, if the comfort food is a sugary food or some other junk food, this holds true. At times, comfort foods can be very nutritious and good for us to consume. There are several foods that, when you eat them, may improve your mood. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.
Cold water fish are great for eating if you wish to battle depression. Salmon, herring, tuna, mackerel, trout, etc, they’re all chock-full of omega-3 and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can earnestly boost your mood.
As you can see, you don’t need to eat all that junk food when you are wanting to feel better! Try a couple of of these tips instead.
We hope you got benefit from reading it, now let’s go back to ottolenghis roasted eggplant, w/feta, onion & chopped lemon recipe. To make ottolenghis roasted eggplant, w/feta, onion & chopped lemon you need 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon:
- Use 2 large eggplants
- Get 4 Sliced onions
- Use 150 ml Olive oil
- Get 2 green chiles
- You need 1 tsp ground cumin
- Prepare 1 tsp sumac
- You need 50 grams feta cheese
- You need 1 lemon
- Provide 1 clove garlic
- Get 1 salt & pepper
Steps 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.
Chard taskmaster: Yotam Ottolenghi's recipes for swiss chard. Test the oil is hot enough by dropping in an. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.
If you find this Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon recipe helpful please share it to your friends or family, thank you and good luck.
