Ottolenghis Roasted Eggplant, w/Feta, Onion & Chopped Lemon

1. 1

   Heat the oven to 200C/400F/gas mark .

2. 2

   Score a crisscross over the cut sides of the aubergines, brush with 100ml of oil and sprinkle liberally with salt and pepper.

3. 3

   Place cut side up on a baking tray and roast for 45 minutes, until golden-brown.

4. 4

   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.

5. 5

   Add the cumin, sumac and one chilli, cook for two minutes, then add the feta, cook for a minute, then turn off the heat.

6. 6

   Cut the skin and pith off the lemon.

7. 7

   Chop the flesh, discard the seeds, and put in a bowl with any juices, the remaining chilli and the garlic.

8. 8

   The moment the aubergines are done, spoon the lemony sauce over the flesh side.

9. 9

   Warm up the onions, spoon on top and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.