Photo by Varun Chandak on Pexels
Creamy Baked Orzo with Roasted Aubergine and Smoked Paprika
Baked orzo mixed with tomato sauce and roasted aubergine, flavoured with garlic, smoked paprika, oregano, basil.
- 300 g Orzo pasta
- 2 medium Aubergine, diced into 2cm cubes
- 1000 ml Vegetable stock
- 400 g can Crushed tinned tomatoes
- 4 cloves Garlic, thinly sliced
- 1 tsp Smoked paprika
- ½ tsp Dried oregano
- 100 g Soft cheese (e.g., mascarpone or cream cheese)
- 50 g Parmesan cheese, grated (optional, omit for vegan)
- 1 small bunch Fresh basil leaves, roughly torn
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a large, deep ovenproof dish.
- Step 2
Roast the aubergine: Toss the diced aubergine with 2 tbsp olive oil, salt, pepper, and the smoked paprika. Spread on a separate baking tray and roast for 15 minutes until softened and lightly browned. Set aside.
- Step 3
Prepare the base: In a large saucepan, heat 1 tbsp olive oil. Gently sauté the sliced garlic for 2 minutes until fragrant (do not brown).
- Step 4
Add the crushed tomatoes, dried oregano, and 1/4 tsp salt. Simmer for 5 minutes.
- Step 5
Assemble the bake: Stir the dry orzo pasta, the roasted aubergine, and the vegetable stock into the tomato mixture in the saucepan. Bring to a gentle boil.
- Step 6
Transfer the entire mixture to the prepared ovenproof dish. Cover tightly with foil.
- Step 7
Bake for 15 minutes. Remove the foil. Stir in the soft cheese and Parmesan (if using). The orzo should be al dente and most liquid absorbed, creating a creamy texture.
- Step 8
If the top isn't slightly browned, place under a hot grill for 2-3 minutes, watching carefully. Garnish generously with fresh basil before serving.
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