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Roasted aubergine with orzo and basil
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1 aubergine, diced
1 onion, diced
500g pack cherry tomatoes
2 cloves garlic, crushed
Zest and juice 1 lemon
2 tbsp virgin olive oil
250g essential Waitrose Orzo Dried Pasta
50g Parmigiano Reggiano, grated
25g pack fresh basil, shredded
1. Preheat the oven to 200°C, gas mark 6. Place the aubergine, onion, tomatoes and garlic in a large roasting tin. Mix the lemon zest and juice with the oil and some seasoning and add to the tin. Roast for 30 minutes.
2. Meanwhile, cook the orzo for 7 minutes in boiling water, stirring occasionally. Drain and rinse, then mix into the roasted aubergines with the Parmigiano Reggiano and basil.
Typical values per serving:
3.6g fibre 14.4g protein
This recipe was first published in March 2014.