Moroccan Inspired Aubergine Orzo with Feta

Moroccan Inspired Aubergine Orzo with Feta

Aubergine orzo with feta

 Serves 4

 Prep time – 5 mins

Cooking time – 25 mins


 1 large onion, finely diced

3 cloves of garlic, finely chopped

2 aubergines, chopped into 2cm chunks

1 jar Amboora Shakshuka Sauce

300g orzo

150g feta cheese

Fresh basil



Olive oil


  1. Heat a glug of olive oil in a large saucepan. Add the onion and fry for around 5 minutes until slightly softened. Add the aubergine chunks and fry for a further 10 mins, stirring frequently.
  2. Once the vegetables are softened, add the garlic and cook for a few more minutes.
  3. Add the shakshuka sauce, season to taste and reduce the heat to low and allow to simmer whilst you cook the pasta.
  4. Add the orzo to some salted boiling water. Reserve some of the pasta water for later.
  5. Once the orzo is cooked, drain and add to the pan with the sauce along with a splash of pasta water. The starch creates a silky, smooth sauce.
  6. Plate up with the crumbled feta and some fresh torn basil.