Aubergine and Tomato Orzo with Goat’s Cheese
By OcadoLife
Published on 22 May 2022
Filling and flavourful, this Aubergine and Tomato Orzo with Goat’s Cheese dish from food writer and stylist Esther Clark, marries classic Mediterranean ingredients. The tomatoes are a natural partner for the aubergines, adding an acidic note to balance their sweetness, and the cheese adds creaminess. For silky smooth aubergine flesh, don’t rush the cooking – let the oven do the work for you.Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 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
Step 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.