From greeklishfoodie


  • 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



  1. 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.⁣⁣
  2. Heat a large pan over a medium heat adding 2tbsp of oil. Fry the onions and garlic for 5 minutes until soft and translucent. ⁣⁣
  3. Add the orzo and stir well until it is coated in oil.⁣⁣
  4. 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.⁣⁣
  5. Continue stirring gently for around 15 minutes whilst adding the water/ stock. ⁣⁣
  6. 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.⁣⁣
  7. Serve with some extra cheese on top and fresh basil.⁣⁣