This meal for two is the perfect midweek meal option. Aubergines are roasted until tender and then stuffed with a tomato, anchovy and olive orzo mixture and topped with crumbled feta. Delicious!
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
400
Ingredients
2Tbsp.
olive oil
1
large aubergine
2
anchovies in olive oil, drained (optional)
2
garlic cloves, crushed
1/2tsp.
chilli flakes
100g
cherry tomatoes, halved
100g
orzo
25g
pitted Kalamata olives, halved
Small handful basil, leaves picked and shredded, plus extra leaves to garnish
25g
feta
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Trim off the stalk then halve the aubergine lengthways and score the flesh. Arrange cut-side up in a small roasting tin and brush with 1tbsp oil. Season and roast for 30min, or until the flesh is tender.
Step 2Meanwhile, heat the remaining 1tbsp oil in a medium frying pan over medium heat. Add the anchovies, if using, the garlic and chili flakes and cook for 2min, stirring, until fragrant. Add the tomatoes and cook for 8min, crushing the tomatoes with the back of the spoon to break down.
Step 3Stir in the orzo, 300ml just-boiled water, the olives and basil. Simmer for 8min, stirring frequently, or until the orzo is tender.
Step 4Remove the aubergine from the oven and carefully scoop out the flesh with a spoon (leave the aubergine shells in the tin). Finely chop the flesh and stir into the tomato mixture. Check seasoning and spoon the mixture back into the shells.
Step 5Crumble over the feta and return to the oven for 5min. Garnish with extra basil and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
