To find recipes:
Option 1 - click on the category on the right and scroll through choices
Option 2 - Use the search box at the top of the window to find a component, ingredient, or any other word
Option 3 - Scroll through the index on the right side and click on the selected recipe
E-mail new submissions to Jwgalson@gmail.com or dkgalson@gmail.com

Monday, November 23, 2015

Roasted eggplant (a version of Jerusalem cookbook)

Ingredients

1 eggplant quartered lengthways and scored crosswise
¼ cup olive oil
1 medium onion (1/3 pound) thinly sliced
¼ tsp cumin
25 gm feta cheese crumbed
½ lemon
small clove garlic crushed
salt and pepper to taste
pinch of chilli pepper

Directions

Preheat oven to 425F
Liberally brush eggplant with olive oil and sprinkle with salt and pepper
Roast on baking sheet for 45 minutes, cut side up

Fry onions on medium until dark and crisp.
Add cumin, cook 2 more minutes. Add feta, cook for 1 more minute.
Set aside. Re heat just before serving

Zest the lemon, remove remaining skin and pith. Chop flesh. Add cumin to zest, pulp and juice.  Add garlic and pinch of chilli pepper. Set aside.

Place roasted eggplant on platter.  Spread lemon sauce over eggplants. Sprinkle warmed up onion mix on to top.  Serve warm or cold.

Comments

Serves 2
Submitted by Allen

No comments:

Post a Comment

Other related Blogs

Total Pageviews