Lovely plump orzo pasta (it looks so like rice!) tinged with saffron or turmeric with roasted eggplants and baby tomatoes in a fragrant basil dressing – absolutely delicious as a salad or buffet lunch.
Serves: 4
Preparation Time: 10 minutes
Cook Time: 30 minutes
INGREDIENTS:
1 large eggplant, diced
1 onion, diced
1 lb pack of baby tomatoes, cut in half
2 cloves garlic, crushed
Zest and juice one 1 lemon
4 tbsp virgin olive oil, split into two lots
9 oz Orzo dried Reggiano, grated
1 oz fresh chives, finely chopped
1 oz basil, finely chopped
1 tbsp white wine vinegar
METHOD:
Preheat oven to 400°F/200°C/Gas Mark 6.
Place the onion, tomatoes and garlic in a large roasting tin. Mix together lemon zest and juice with the oil and a little seasoning and add to the vegetables, tossing lightly to coat.
Roast vegetables for approx 20-25 minutes, remove from the oven and set aside.
Make the dressing by mixing the remaining oil with finely chopped basil and white wine vinegar and a little seasoning.
In the meantime, cook the orzo for 7-8 minutes in boiling water, stirring occasionally. Drain and rinse. Mix in the roasted vegetables, Parmigiano and chives together, pour over the dressing and serve.