Baked Orzo with Aubergine
Orzo baked with aubergine, carrot and celery under sliced tomatoes, with vegan mozzarella and lemon zest
Contents
Ingredients
- 100 ml olive oil
- 1 large aubergine (300 g), cut into cubes
- 4 medium carrots (300 g), cut into cubes
- 4 celery stalks, cut into cubes
- 1 large onion (170 g), diced
- 3 garlic cloves, finely chopped
- 250 g orzo pasta
- 1 teaspoon tomato purée
- 380 ml vegetable stock
- 3 tablespoons fresh oregano, finely chopped (or 1½ tablespoons thyme leaves)
- grated zest of 1 lemon
- 120 g firm vegan mozzarella, cut into 1 cm cubes
- 40 g Parmesan cheese, grated
- 3 medium tomatoes (400 g), sliced
- 1 teaspoon dried oregano
- salt and black pepper
Instructions
Step 1: Fry the vegetables
Heat the olive oil in a large pan and brown the aubergine cubes over medium-high heat for 8 minutes. Remove with a slotted spoon and drain on kitchen paper. In the same oil, fry the carrot and celery for 8 minutes, stirring occasionally, then transfer to the kitchen paper as well.
Step 2: Cook the onion and orzo
In the same oil, cook the onion and garlic over low heat for 5 minutes, stirring regularly. Add the orzo and tomato purée and stir-fry for 2 minutes.
Step 3: Assemble
Preheat the oven to 200°C and grease a baking dish. Take the pan off the heat and stir in the stock, fresh oregano and lemon zest. Add the fried vegetables, the Parmesan and the vegan mozzarella, season with salt and pepper and mix well. Transfer everything to the baking dish and arrange the tomato slices on top. Sprinkle with salt, pepper and the dried oregano.
Step 4: Bake
Bake for 40 minutes, until the liquid is absorbed and the pasta is tender. Let rest for 5 minutes before serving.