Eggplant Parmigiana Orzo
A spin on the classic Eggplant Parmigiana - traditionally layers of eggplant, a tomato sauce and creamy Parmesan.
Cals 625 · Prot 30 · Carbs 95 · Fat 14
Vegetarian
Family Friendly
30 min
A spin on the classic Eggplant Parmigiana - traditionally layers of eggplant, a tomato sauce and creamy Parmesan.
Cals 625 · Prot 30 · Carbs 95 · Fat 14
Vegetarian
Family Friendly
Ingredients
Orzo
Long Eggplant
250 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Cherry tomatoes
150 Grams
White balsamic vinegar
14*
15 ML
Orzo
9*10*11*
180 Grams
Tomato passata
200 Grams
Nutritional yeast
4 Grams
Water
450 ML
Vegetable stock cube
15*
1 Piece
White sugar
5 Grams
Fresh basil
15 Grams
Grated mozzarella
4*
60 Grams
To serve
Parmesan
4*
30 Grams
Rocket
40 Grams
Allergens
*14 Sulphur Dioxide, *9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2612 / 625 |
| Fats (g) | 13.6 |
| of which saturated (g) | 7.5 |
| Carbohydrates (g) | 95 |
| of which sugars (g) | 20.8 |
| Fibers (g) | 11.9 |
| Proteins (g) | 30.1 |
| Salt (g) | 2.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Cut the eggplant in half and then into bite-sized pieces.
- Peel and finely chop the onion and garlic.
- Cut the cherry tomatoes in half.
2 Saute
- Heat a pan over medium heat with a drizzle of oil.
- Once hot, fry the onion and eggplant with a pinch of salt for 4-5 min until softened.
- Add the garlic and cook for 1 min until fragrant.
- Add the white balsamic vinegar and stir to deglaze the pan.
- Lower heat to medium-low.
3 Simmer
- Add the orzo and mix to coat the grains.
- Add the passata, nutritional yeast, measured water and crumble in the stock cube. Stir well.
- Add the cherry tomatoes. Cook for 10 min stirring often.
- Season with a pinch of salt and pepper.
- Add a pinch of sugar to balance the acidity of the tomatoes.
Tip! Stir often to avoid sticking. Add a splash of water if the orzo is sticking but it is not yet tender.
4 Grate parmesan
- Meanwhile, use a box grater to grate the Parmesan.
- Pick and finely chop the basil leaves.
5 Finish
- Once the orzo is tender, turn off the heat and add the mozzarella and chopped basil.
- Stir to melt the mozzarella through the orzo.
6 Serve
- Serve the Eggplant Parmigiana Orzo topped with a handful of Rocket and grated Parmesan.
- Add a drizzle of olive oil.
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