Moroccan Inspired Aubergine Orzo with Feta

Aubergine orzo with feta

This richly flavoured Moroccan-inspired aubergine orzo is a wonderful one-pan vegetarian dish — silky aubergine and tender orzo pasta simmered in Amboora's Shakshuka Sauce until absorbed and deeply savoury. Topped with crumbled feta and fresh basil, it brings together Moroccan warmth with Mediterranean freshness for a satisfying and colourful meal on the table in under 30 minutes.

 Serves 4

 Prep time: 5 mins

Cook time: 25 mins

 Ingredients:

 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

a handful of fresh basil

salt, to taste

black pepper, to taste

Olive oil

 Method

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.