Creamy Baked Orzo with Roasted Aubergine and Smoky Tomato Sauce
Orzo baked with roasted aubergine in tomato stock, then finished with cream and grated cheese, basil and olive oil.
- 300 g Orzo pasta
- 2 medium Aubergine (Eggplant)
- 800 g Tinned chopped tomatoes
- 1 medium Onion
- 3 cloves Garlic cloves
- 800 ml Vegetable stock
- 5 g Smoked paprika
- 75 g Vegetarian hard cheese (grated)
- 100 ml Double cream (or crème fraîche)
- 20 g Fresh basil leaves
- 40 ml Olive oil
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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). Dice the aubergines (approx. 2cm cubes). Toss with 20ml olive oil, salt, and pepper. Roast for 20 minutes until soft and slightly caramelised.
- Step 2
While aubergine roasts, prepare the smoky sauce base: Heat 10ml olive oil in a large, oven-safe saucepan or casserole dish over medium heat. Sauté the chopped onion until soft (5 minutes). Add the crushed garlic and smoked paprika (5g) and cook for 1 minute until fragrant.
- Step 3
Pour in the chopped tomatoes (800g) and vegetable stock (800ml). Bring to a simmer. Stir in the orzo pasta (300g) and half of the roasted aubergine.
- Step 4
Stir well to ensure the pasta is submerged. Cover the pan tightly with a lid (or foil) and bake for 15-18 minutes, or until the orzo is tender and most liquid is absorbed.
- Step 5
Remove from the oven. Stir in the double cream (100ml), grated vegetarian cheese (75g), and the remaining roasted aubergine. Stir vigorously until creamy. Check seasoning.
- Step 6
Stir through the fresh basil leaves (20g) just before serving. Serve hot.
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