Ingredients
11 total- 3 tbsp of olive oil, plus extra to serve
- 2 aubergines, sliced into 2cm-thick rounds, then cut into half-moons
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 pinch of chilli flakes
- 300 g of orzo pasta
- 2 tins of chopped tomatoes
- 200 ml of vegetable stock
- 250 g of cherry vine tomatoes
- 5 sprigs of of fresh thyme, leaves picked, plus extra to serve
- 70 g of goat’s cheese, (from a log), sliced
Method
3 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Heat 1tbsp of the oil in a large shallow casserole dish. Add the aubergines and cook over a medium high heat for 5 mins or until evenly browned. Transfer to a roasting tin; roast for 30-35 mins or until tender.
Step 2
When the aubergines have 15 mins left to cook, heat the remaining oil in the casserole dish. Add the onion and a pinch of salt and fry over a medium heat for 15 mins or until caramelised and golden. Add the garlic and chilli flakes and cook for 1 min. Stir in the orzo, tinned tomatoes and stock, then add the roasted aubergines, half the cherry tomatoes and the thyme.
Step 3
Bake, uncovered, for 15 mins, then top with the goat’s cheese and remaining tomatoes; return to the oven for 15 mins. To serve, finish with a drizzle of oil and a scattering of torn thyme sprigs. Leftovers will keep, covered, in the fridge for 2 days; eat cold or reheat until piping hot.