Roasted aubergine with orzo and basil


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.

Roasted aubergine with orzo and basil
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,653kj/393kcals
Fat 13.1g
Saturated Fat 3.8g
Carbohydrate 54.3g
Sugars 8.6g
Salt 0.3g

3.6g fibre 14.4g protein

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Thu Mar 13 11:13:00 GMT 2014.