- 500g Orzo (or Medium Kritharaki)
- 2-3tbsp extra virgin olive oil
- 1 large aubergine
- 1 cup of chopped tomatoes (almost half a tin of you are not using fresh. You can blitz them or even add 1/2tsp of tomato paste)
- 1 large onion
- 2 cloves of garlic
- 1 tbsp dried thyme
- Salt and pepper to taste
- a handful of fresh basil
- 200g of Mastelo cheese to sprinkle on top
- 2 -3 cups of lukewarm water or vegetable stock
- Cut your aubergine in either slices or chunks and fry them up. We usually do this the day before and let them drain overnight in a colander to remove any excess oil.
- Heat a large pan over a medium heat adding 2tbsp of oil. Fry the onions and garlic for 5 minutes until soft and translucent.
- Add the orzo and stir well until it is coated in oil.
- Add the tomatoes, salt and pepper and thyme and stir. If you are using fresh tomatoes, you may want to add 1/2tsp of sugar or balsamic vinegar.
- Continue stirring gently for around 15 minutes whilst adding the water/ stock.
- Once the orzo is boiled, remove the pan from the heat, adding basil and grated cheese – make sure you keep some for garnish. Stir until they are incorporated with the pasta and let it rest for a couple of minutes.
- Serve with some extra cheese on top and fresh basil.