- 2 eggplants, halved lengthwise with stem on
- 2/3 cup olive oil
- 4 onions, thinly sliced
- 1 green chili pepper, chopped
- 1 1/2 tsp. cumin powder
- 1 tsp. sumac powder
- 6 ounces sheep feta , broken into large chunks
- 1 clove garlic, minced
- sea salt and black pepper to taste
1. Heat oven to 425 degrees F. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 7 TBSP olive oil and sprinkle liberally with salt and pepper. Place on baking sheet, cut side up, and roast in oven for about 45 minutes, until flesh is golden brown and completely cooked.
2. While the eggplants are roasting, add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp. salt and cook for 8 minutes, stirring often, so that parts of the onion get dark and crispy. Add the cumin, sumac, and chopped chile and cook for 2 minutes. Remove from heat. Drain oil from onion mixture, reserving oil. Place in bowl with feta. Stir to combine.
3. Use a small serrated knife to remove the skin and pith of the lemon. Course chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the garlic and remaining oil.
4. Assemble the dish as soon as the eggplant is ready. Transfer the roasted halves to a serving dish and spoon the lemon sauce over the flesh. Then spoon onion mixture on top.
recipe adapted from Jerusalem by Ottolenghi and Tamimi
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