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Brinjal recipes

Baked whole brinjal with orzo pilaf

30 minutes

Baked whole brinjal with orzo pilaf

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

4 whole medium brinjals (approximately 150g each)
4 portions halloumi (approximately 50g each)
Olive oil, to drizzle
4 cloves garlic, smashed
Fresh sprigs oregano
Sea salt and freshly ground black pepper

For the orzo pilaf

1-2 T olive oil
A pinch of salt
1 onion, chopped
1 clove garlic, crushed
240 g orzo (rice-shaped pasta)
2 cups vegetable stock
2-3 T toasted pine nuts, to sprinkle
Rocket or mixed greens, to serve

Method

Preheat the oven to 190°C.
Using a vegetable peeler, peel the brinjals. Place on squares of baking paper. Moisten with olive oil, then add a squeeze of lemon juice, the garlic and a few sprigs of oregano.
Fold over the sides and roll. Arrange in a baking dish. Wrap the halloumi into small parcels and set aside. Bake the brinjal for about 30 minutes, until very soft. Bake the halloumi for 15 minutes, until warm and starting to melt. Serve immediately.

To make the pilaf: In the olive oil and with a pinch of salt, gently cook the onion until very soft but still pale. Stir in the garlic and the orzo. Pour in the stock and bring to a bubble.
Give it a good stir to prevent sticking. Cover and simmer gently for 15 minutes, or until the orzo has absorbed the liquid and is plump and tender. Season. Sprinkle with pine nuts.

To serve: Slash the brinjal almost through and stuff with the just-baked halloumi. Place on a serving of pilaf. Tuck in some rocket leaves or serve a green salad on the side.

Cook’s tip: For meat lovers, leave out the halloumi and serve as a side to grilled lean lamb rib chops.

Per serving: 2027.62kJ, 57.24g protein, 20.79g fat, 34.94g carbs

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Baked whole brinjal with orzo pilaf

Baked whole brinjal with orzo pilaf

Ingredients

Method