Roasted Eggplant with Crispy Onions
Another winner from Ottolenghi! I used my air fryer to make the onions, if you have simply toss the onions with a little oil and the spices then cook at 360 for about 8’minutes, shaking the basket a couple times. If you don’t have one follow the recipe below. I served the eggplant with turkey burgers – yummy!
2 large eggplants
2/3 c olive oil
Salt and pepper
4 onions, thinly sliced
1 1/2 green chiles
1 1/2 tsp ground cumin
1 tsp sumac
1 3/4 oz feta cheese, broken into large chunks
1 clove garlic, crushed
Preheat oven to 425.
Halve the eggplants lengthwise with the stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with oil and sprinkle liberally with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown.
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 crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat.
Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic.
Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over.