Time: 1.5 hours
Servings: 6
Calories per serving: 610
Reheating: Refridgerate, best not to freeze. Add a little water to top and reheat in microwave.
Ingredients
- 2 large aubergine
- 4 medium carrots
- 8 celery stalks
- 2 medium onions
- 6 garlic cloves
- 500g orzo pasta
- 2 tbsp. tomato puree
- 380 ml vegetable stock
- 1 tbsp. thyme
- 1 lemon
- 240 g block mozarella
- 80 g parmesan
- medium tomatoes
- 1 tsp. dried oregano
Notes
- block mozarella is firmer than mozarella balls in water - although these can be substiuted if necessary
Method
- heat oven to 180 C
- cut aubergine into 2cm cubes and add salt
- cut carrots and celery into 1.5cm cubes
- fry aubergine carrots and celery for 8 minutes
- remove vegetables from pan - leave to dry on kitchen paper
- lower heat and fry onion, garlic - fry for 5 minutes
- rinse orzo thoroughly (or it will burn)
- stir in orzo, tomato puree and fry for 2 minutes
- remove pan from heat and pour in stock
- add thyme, lemon zest, cooked vegetables, mozarella, parmesan, salt and pepper
- mix well and transfer to oven dish
- chop tomatoes and arange on top
- sprinkle with dried oregano, salt and pepper
- bake for 40 minutes, until all the liquid is absorbed