The Oven is back on

Phew what a busy month or so it’s been! Crazy work and home life resulting in blog taking a back seat.  I am at home, baby is asleep so it’s time to add a recipe.

Food in our house over the last little while has not been very adventurous due to a couple of factors, working long hours and taking care of little ones leaves little time for much else other than a quick throw together meal.  Also I have another bun baking in my oven and has meant anything that is deemed healthy or using raw meat is less than appealing than a bowl of cereal, toast or anything white and is made of pure carbohydrate to quell feeling of ickiness.  Also sweet things do take a priority in my diet recently and must be cold; fruit, juice, soft drinks, you name it.

Comfort food is the key, think chicken schnitzel, risotto, spag bol.  I decided with a bit of free time to experiment with a dish that could be baked in the oven in one dish, provide dinner for kids and adults and possibly leftovers the next day, but also considered the factors of pregnancy meal preferences as noted above.

What resulted was a a variation of Eggplant Parmigiana and a pasta dish – it used a small number of ingredients, required a few simple steps before combining it all and baking in the oven for a good 45 minutes and came out as bubbling, cheesy, pasta goodness.

We are thrilled for the arrival of baby number 3 in November, also very aware that we, as parents, will be outnumbered by little people in the house – should we be scared?

Baked Eggplant and Orzo Parmigiana

Serves 4-6 people as a main with a salad or 8 as a side dish

Pre heat oven to 180 degrees (or 190 degrees for gas oven)

Ingredients

• 250g orzo (also called risoni – rice shaped pasta)
• 1 very large eggplant or 2 medium (about 600-700g in total)
• 1 stick of celery
• 1 carrot
• 1 medium onion
• 1 buffalo mozzarella fresh (bocconcini are fine too) chopped into 1cm cubes
• 1/2 cup grated parmesan
• 1/2 cup panko breadcrumbs (Japanese variety – gives extra crunch)
• a handful of fresh basil leaves chopped into shreds
• 1/2 cup white wine (substitute chicken stock but alcohol will be cooked out of it)
• 400g tomato passata (tinned chopped tomatoes is ok too)
• 1 cup chicken stock
• extra virgin olive oil
• salt and pepper

To Make

1. Chop the eggplant into 2cm cubes and sprinkle 1 Tablespoon of salt and toss in a colander.  Leave for 20 minutes to draw out excess moisture and bitterness.
2. Finely dice celery, carrot, onion and saute in one tablespoon of oil for 10 minutes on a medium heat until carrots are tender.
3. Add the orzo and mix through vegetables until pasta is coated with the oil and getting a little toasted (similar process for cooking risotto).
4. Add the white wine, cook for a minute and then add the tomato passata and turn off heat.  Transfer mix to a big bowl too cool slightly.
5. Rinse the eggplant well with water and pat dry with a tea towel.  Heat a large fry pan and add 2 tablespoons of oil and fry the eggplant until golden and tender.
6. Transfer eggplant to the bowl of orzo and vegetables, mix well and stir through the chicken stock.  At the last minute stir thought the basil leaves.  Season to taste, little salt required.
7. Place this mix into an ovenproof deep dish and stud the orzo with cubes of mozarella.
8. In a small bowl mix the breadcrumbs and parmesan with a drizzle of olive oil.  Cover the orzo mix with the cheese and crumbs.
9. Bake for about 30-45 minutes until bubbling and golden on top.  If it is browning too quickly, place a piece of foil on top.

PS – This is a perfect meal on it’s own or as a side dish with chicken or meat.

PPS – You could make your own variations; add 1/2 cup black olives, change the mozzarella for a ricotta or even add meatballs into this baked dish for a more hearty meal.