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Monday, November 23, 2015

Roasted eggplant (a version of Jerusalem cookbook)


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


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.


Serves 2
Submitted by Allen

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