Ingredients for Kritharaki Vazania Anari – pasta with aubergine and cheese
- 1 aubergine, sliced lengthways
- 2 sprigs cherry tomatoes
- salt and freshly ground pepper
- 2 tbsps olive oil
- 1 red onion, sliced
- 2 garlic cloves, finely chopped
- 150 g kritharaki or orzo
- 500 ml vegetable or chicken stock
- 1/2 lemon, zested
- 2 bay leaves
- 2 tbsps fresh thyme leaves
- pinch chilli flakes
- 125 g anari or mozzarella, sliced
- 1 piece stale wholemeal bread
- 15 g fresh basil leaves
- 20 g pine nuts
- 60 g anari or parmesan or pecorino, finely grated
Cooking Instructions for making Kritharaki Vazania Anari – pasta with aubergine and cheese
Heat the oven to 180 degrees C. Place the aubergines slices on a baking sheet, season with salt and pepper and drizzle with a little olive oil. Place the tomatoes in a baking dish, season and drizzle with oil. Roast both in the oven for 20 minutes.
Heat 1 tbsp of oil in a pan over a medium heat. Add the red onion with a pinch of salt and cook for 5-7 minutes until soft and translucent, adding the garlic for the last 2 minutes. Add the orzo and stir well until coated in oil. Add the bay leaves and thyme and cook for 2 minutes.
Stir in the tomatoes, stock, lemon zest and chilli flakes. Wrap the slices of soft anari (or mozzarella) with the aubergines and place in the sauce. Cover and cook in the oven for 20 minutes.
Lightly toast the bread in a dry frying pan then blitz with a good pinch of pepper, basil, pine nuts and the hard anari (or parmesan). Scatter on the top of the aubergines and orzo and place back in the oven uncovered for a further 10 minutes or until the orzo is cooked and the crumb is golden.
Serve with a watercress salad.
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