One-pot aubergine recipe

24 ratings

This delicious one-pot dish is perfect for a cosy night in. The silky aubergine is paired with tasty orzo pasta to create a warm, hearty dish that is packed full of flavour and texture. See method

  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 413 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 1 garlic clove, crushed
  • 1 dried bay leaf
  • 2 tbsp thyme leaves
  • pinch chilli flakes
  • 1/2 aubergine, cut into 1cm (1/2in) cubes
  • 150g (5oz) orzo
  • 400g tin chopped tomatoes
  • 450ml vegetable stock
  • ½ lemon, zested
  • 1/2 x 31g pack fresh basil, leaves roughly chopped, plus extra sprigs to serve
  • vegetarian hard cheese or Parmesan shavings, to serve

Each serving contains

  • Energy

    1740kj
    413kcal
    21%
  • Fat

    8g 12%
  • Saturates

    2g 8%
  • Sugars

    12g 13%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 70g Protein 14.8g Fibre 3.5g

Method

  1. Heat the oil in a pan over a medium heat. Add the onion with a pinch of salt and cook for 5-7 minutes, stirring occasionally, until softened.
  2. Add the garlic, bay leaf, thyme and chilli. Cook for 2 minutes. Add the aubergine and cook for 3 minutes, stirring occasionally.
  3. Stir in the orzo, tomatoes, stock and lemon zest. Bring to the boil, then reduce the heat. Simmer for 12 minutes, or until the aubergine and orzo are cooked through.
  4. Stir in the basil and season to taste. To serve, divide between large bowls and scatter over the cheese shavings, extra basil and freshly cracked black pepper.

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