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Mediterranean Eggplant Orzo Bake | Savory Oven Delight
(0)
45 min
Under an hour
Knuspr-Küche
Cremig gebackene Orzo-Pasta mit aromatisch gerösteten Auberginenwürfeln, fruchtiger Tomaten-Kräuter-Sauce und goldbraun gratiniertem Feta aus dem Ofen. Ein mediterraner Seelenwärmer für den Feierabend!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Wash the eggplants, trim the ends, and cut into approx. 1.5 cm cubes. Finely dice the red onion and garlic cloves.
Heat 2 tbsp of olive oil in a large ovenproof pan or wide pot. Fry the eggplant cubes in it for approx. 5–7 minutes over medium to high heat until lightly browned and soft. Add the onions and garlic and sauté for 2 minutes.
Sauce & layering
Stir in the tomato paste and roast briefly. Deglaze with the canned chopped tomatoes and vegetable broth. Stir in the dried oregano and season everything with 1 tsp salt and 1/2 tsp black pepper.
Chef's tip
For an extra creamy touch, you can fold 2 tbsp of grated Parmesan into the orzo mixture before baking.
Leftovers can easily be stored covered in the refrigerator for up to 3 days and reheated over medium heat with a small splash of water or broth.
Ingredients
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