Aubergine and Tomato Orzo with Goat's Cheese
Ingredients
3 tbsp 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
300g orzo pasta
2 tins chopped tomatoes
200ml vegetable stock
250g cherry vine tomatoes
5 sprigs fresh thyme, leaves picked, plus extra to serve
70g goat's cheese (from a log), sliced
Steps
- 1
Preheat oven to 180°C/160°C fan/gas 4. Heat 1 tbsp olive oil in a large shallow casserole. Add the aubergines and cook over medium-high heat for 5 minutes until browned. Transfer to a roasting tin and roast for 30-35 minutes until tender.
- 2
When the aubergines have 15 minutes remaining, heat the remaining oil in the casserole. Add the onion with a pinch of salt and fry for 15 minutes until caramelised. Add the garlic and chilli flakes and cook for 1 minute.
- 3
Stir in the orzo, tinned chopped tomatoes, vegetable stock, roasted aubergines, half the cherry tomatoes, and the thyme leaves.
- 4
Bake uncovered for 15 minutes. Top with the goat's cheese slices and remaining cherry tomatoes, then return to the oven for a further 15 minutes.
- 5
Serve with a drizzle of olive oil and fresh thyme leaves. Leftovers keep refrigerated for up to 2 days.