Aubergine and Feta Orzo

Serves 4

The beautiful flavours of Italy and Greece come together in this dish to create a deliciously simple midweek meal. Enjoy it as a main course or side dish, as it would pair wonderfully with grilled fish or meat. It’s perfect to prepare in bulk as the flavours will only ehance with time spent in the fridge.

Aubergine and Feta Orzo / Serves 4

400g of Orzo
2 Aubergines
100g of Feta
70g of Kalamata Olives
80g of Sun-Dried Tomatoes
20g of Pine Nuts
1 Lemon
4 Cloves of Garlic
1 Tsp of Oregano
1/2 Tsp of Paprika
Small Bunch of Basil
Small Bunch of Parsley
Olive Oil
Salt
Pepper

Preheat the oven to 200C.

Slice the aubergines into cubes and spread onto a baking tray. Drizzle generously with olive oil and season with oregano, paprika, salt and pepper. Place in the oven and roast for 25 minutes until the aubergine is tender, tossing half way. Add the pine nuts to the tray for the last 5 minutes to toast until golden.

Meanwhile, cook the orzo in boiling, salted water as per pack instructions. Roughly chop the garlic, sun-dried tomatoes, olives, basil and parsley.

Drain the orzo and set aside for a moment. In a large pan, add a splash of olive oil and cook the garlic for a minute. Add the aubergine, pine nuts, sun-dried tomatoes, olives, basil, parsley and orzo to the pan. Remove from the heat, add the juice of half the lemon, saving the other half for garnish and stir to combine.

Divide between bowls, scatter the feta over the top and serve with a wedge of lemon.