Tomato & Aubergine Orzo
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By Cenéa Iola Whiteley
Tomato & Aubergine Orzo
14 steps
Prep:30hCook:1h 30min
Tomato, Baby Spinach & Aubergine Orzo, with baby marrow, mozzarella, feta, Gouda, and chili.
Updated at: Wed, 09 Jul 2025 17:22:21 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories341.8 kcal (17%)
Total Fat14.7 g (21%)
Carbs40.7 g (16%)
Sugars12.7 g (14%)
Protein16.6 g (33%)
Sodium701.9 mg (35%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
30mlolive oil
salt
black pepper
2 tspdried oregano
2 tspdried parsley
2 tsppaprika
1 tspcoriander powder
1 tspdried chilli flakes
800gcanned tomatoes
500mlbeef stock
250gorzo
330gbrown onion
diced
730gsalad tomatoes
peel and diced
65gGarlic
minced
2gRosemary leaves
245gbaby marrow
diced
100gbaby spinach
420gAubergine
sliced
75ggouda
cubed
100gmozzarella
cubed
100gfeta
cubed
Instructions
Step 1
Wash and prep all the fresh ingredients.
Colander
Knife
Cutting BoardStep 2
Heat the olive oil through and saute onions.
Cast Iron Pot
Wooden SpoonStep 3
Season with salt.
Step 4
When 80% done, add garlic and baby marrow. Saute.
Step 5
Add chilli flakes, and season with salt and pepper. Integrate.
Step 6
Add parsley, oregano and rosemary. Integrate.
Step 7
Add tomatoes, coriander powder, paprika and cook through.
Step 8
Season with salt and pepper.
Step 9
At 70%, add aubergine, beef stock
Measuring cupStep 10
Season with salt and pepper.
Step 11
When the tomato is cooked through, take off the heat and transfer to an oven dish.
Casserole DishStep 12
Stir in the baby spinach and scatter the mix with cheeses.
Step 13
Bake for 30 minutes, or until orzo is cooked through.
Step 14
Let cool to room temperature before portioning into freezer container if food-prepping.
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