Orzo with Zucchini, Eggplant and Feta
1/4 cup olive oil
2 baby eggplants, diced
3 shallots, chopped
2 large cloves garlic, chopped
2 large sprigs fresh thyme
1 teaspoon dried greek oregano
4 cups stock
1 large zucchini, diced
2 cups orzo pasta
salt, to taste
pepper, to taste
3 ounces crumbly feta cheese
diced tomatoes, for garnish
In a medium pot, heat half olive oil on high. Sauté the eggplant tossing vigorously until golden, about 5 minutes. Add remaining oil, shallots and garlic and sauté on medium heat for about 3 minutes or until shallot is soft. Add thyme, oregano and broth and stir. Cover and simmer on medium heat for about 6 minutes or until broth is reduced by a third.
Add orzo and zucchini, stir and reduce to a simmer, covered. Cook for a further 12 minutes stirring occasionally. If after 8 minutes of cooking, the liquid has absorbed but the orzo is not yet cooked, simply add 1/2 cup of water, stir and continue to cook. Remove from heat and check seasoning.
Sprinkle with feta cheese before serving.
Makes 4 servings.
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