Orzotto Alla Norma with Eggplant
with fresh basil & Parmigiano Reggiano4.5(374)
Calories
:
694 kcalProtein
:
23.1g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Veggie
Extra Veggies
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Fancy a risotto, but don't have much time? Make this version with orzo. It takes less time to cook, but still has the creaminess you'd expect from risotto!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Eggplant
1 piece
Garlic
½ pack
Chopped tomatoes
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
5 g
Fresh basil
(May be present: Selderij)
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Ground paprika
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
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)2906 kJ
Calories694 kcal
Fat30.1 g
Saturated Fat9.8 g
Carbohydrate76.7 g
Sugar20.9 g
Dietary Fiber11.2 g
Protein23.1 g
Salt1.9 g
Potassium470 mg
Calcium253.5 mg
Iron1.2 mg
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, the stock, the paprika, the balsamic vinegar and the sugar.
- Cover with the lid and bring to the boil, then reduce the heat.
3
- 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.
- 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.
