Orzotto Alla Norma with Eggplant
with fresh basil & Parmigiano Reggiano
Did you know that, due to their flavour and texture, eggplants are often used as a meat substitute? They're also an excellent source of fibre.
Tags:
Calorie Smart
•Veggie
•Extra Veggies
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Eggplant
1 piece
Garlic
½ pack
Chopped tomatoes
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
5 g
Fresh basil
(May be present Celery)
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
1.5 teaspoon
Ground paprika
25 g
Cream cheese
(Contains Milk)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
125 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2876 kJ
Calories687 kcal
Fat30.1 g
Saturated Fat9.8 g
Carbohydrate76.9 g
Sugar21 g
Dietary Fiber13.8 g
Protein23.1 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Large Sautépan with Lid
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Dice the eggplant into 1cm chunks and transfer to a parchment-lined baking sheet.
- Drizzle generously with olive oil and scatter over the Sicilian-style herbs. Season with salt and pepper, then toss well to coat.
- Roast the eggplant for 20 - 25 minutes, tossing halfway.
2
- Crush or mince the garlic. Heat a drizzle of olive oil in a large deep frying pan over medium-high heat and fry the garlic with the chopped tomatoes for 5 - 6 minutes.
- Add the orzo, stock, paprika, balsamic vinegar and sugar to the tomatoes. Cover with the lid and bring to the boil, then reduce the heat.
- Allow to cook for 15 - 20 minutes over low heat, stirring regularly.
- Add a splash of water as necessary if the orzotto becomes too dry.
3
- Finely chop the basil and grate the Parmigiano Reggiano, then stir half of each into the orzotto.
- Add the cream cheese and three quarters of the roasted eggplant, then mix well to combine and season to taste with salt and pepper.
4
- Serve the orzotto on deep plates and top with the rest of the roasted eggplant.
- Garnish with the rest of the basil and Parmigiano Reggiano.