From the often high-maintenance but always reliable Jerusalem cookbook.
This is a fantastic recipe, and surprisingly easy to make -- all of the work can be done while the eggplant is roasting in the oven.
Ingredients:
2 large eggplants, halved lengthwise with the stem on (about 1 2/3 lbs, total)
2/3 c. olive oil
4 onions (about 1 1/4 lb), thinly sliced (a mandolin is super useful for this one)
1 1/2 green chiles, seeded and finely chopped. (Keep the whole one and the half in separate piles.)
1 1/2 tsp. ground cumin
1 tsp. sumac
1 3/4 oz. (50 g) feta cheese, in large chunks
1 medium lemon
1 clove garlic, crushed
salt & freshly ground pepper
1. Preheat the oven to 425 degrees.
2. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with olive oil (the recipe calls for 6 1/2 tablespoons at this point), and sprinkle liberally with salt and pepper. Place on baking sheet, cut side up, and roast in the oven for about 45 minutes, until the flesh is golden brown and completely cooked.
3. While the eggplants are cooking: 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 are really dark and crisp. Add the ground cumin, sumac, and the whole chopped chile and cook for a further 2 minutes before adding the feta. Cook for another minute (don't stir much), then remove from heat.
4. Use 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.
5. As soon as the eggplants are ready, assemble the dish. 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. Serve warm or set aside to come to room temperature.
And, voila!
This is a fantastic recipe, and surprisingly easy to make -- all of the work can be done while the eggplant is roasting in the oven.
Ingredients:
2 large eggplants, halved lengthwise with the stem on (about 1 2/3 lbs, total)
2/3 c. olive oil
4 onions (about 1 1/4 lb), thinly sliced (a mandolin is super useful for this one)
1 1/2 green chiles, seeded and finely chopped. (Keep the whole one and the half in separate piles.)
1 1/2 tsp. ground cumin
1 tsp. sumac
1 3/4 oz. (50 g) feta cheese, in large chunks
1 medium lemon
1 clove garlic, crushed
salt & freshly ground pepper
1. Preheat the oven to 425 degrees.
2. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with olive oil (the recipe calls for 6 1/2 tablespoons at this point), and sprinkle liberally with salt and pepper. Place on baking sheet, cut side up, and roast in the oven for about 45 minutes, until the flesh is golden brown and completely cooked.
3. While the eggplants are cooking: 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 are really dark and crisp. Add the ground cumin, sumac, and the whole chopped chile and cook for a further 2 minutes before adding the feta. Cook for another minute (don't stir much), then remove from heat.
4. Use 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.
5. As soon as the eggplants are ready, assemble the dish. 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. Serve warm or set aside to come to room temperature.
And, voila!
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