Sweet and Sour Aubergine Orzo

 

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Prep 10 min
Cook 1 hr
Serves 6

 

This is a Guest Recipe

Meera Sodha

Published in The Guardian Sat 18 May 2024 12.00 BST

 

I cooked this on the 30th May 2025 and was delighted to find 

that this dish has a gorgeous subtle flavour, not overpowering and it

met with approval from my family.

 

 

 

Ingredients

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For the Aubergines

 

• 3 good sized aubergines , cut lengthwise into six batons

• 8 tablespoons extra-virgin olive oil

• Fine sea salt

• Freshly ground black pepper 

• 1-2 tablespoons of Za'atar

 

For the Orzo

 

• 3 red onions, peeled, halved and sliced 

• 460g jar flame-roasted peppers, drained and cut into 1cm dice 

• 2 teaspoons light brown soft sugar

• 2 tablespoons red-wine vinegar

• 2 tablespoons brined capers, drained

• 2 tablespoons sun-dried tomato paste or pesto

• 300g orzo

• 400ml boiling water

• Half a teaspoon salt

• 100g baby spinach

 

For the Garnish

 

• 75g toasted pine nuts (Six and a half minutes at 200C) Fan oven.

• 10g (about 3 tablespoons) picked fresh oregano leaves

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Method

 

1. Pre-Heat the oven to 200C.
    

2. Place the sliced aubergine in to a large roasting pan.
    

3. Drizzle with some olive oil over the aubergines, sprinkle seasoning and Za'atar over the vegetables and roast in the oven for about 30 minutes or until starting to turn golden, remove and set aside.
    

4. Place the pine nuts into a small roasting dish and roast these for about six and a half minutes, as soon as these start to turn golden, remove and set aside.
    

5. Take a Sauté pan, add some oil plus a little water (to prevent burning) and then add the onions, cover and cook for 5 - 8 minutes until softened and starting to turn a little golden.
    

6. Add the orzo and mix this well to coat in the juices and oil.
    

7. Now add the red peppers, which you can cut into smaller pieces with kitchen scissors.
    

8. Now add the sugar, salt, red wine vinegar, sun dried tomato pesto and capers, mix thoroughly and then add 400ml boiling water (you may possibly need to add a little more towards the end of cooking if the mixture becomes too dry, but you don't want to have excess liquid either.
    

9. Cover the dish with a lid or tightly with foil and bake for 15 - 20 minutes.  Keep checking the orzo, add more water if necessary and stir frequently to prevent the mixture from sticking to the bottom of the pan.
    

10. Remove the lid and add the spinach in small amounts, and turning the orzo mixture over with a large spoon to cover the spinach, and by the time all the spinach is in the pan, it should be starting to wilt, remove immediately as the spinach is at its best just as it is starting to wilt.
     

11. ​Garnish with fresh oregano and toasted pine nuts.   Distribute between four bowls or plates, and serve.