Aegean Eggplant (Aubergine) - Tomato-Orzo Casserole

Name: Aegean Eggplant (Aubergine) - Tomato-Orzo Casserole
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 package orzo pasta (8 ounce); olive oil flavored cooking spray; 1 medium fresh eggplant; 4 medium fresh tomatoes; 4 tbsp flour; olive oil or vegetable oil; 1 large onion; 1 garlic clove; 2 tbsp butter; 2 tbsp flour; 1 cup beef bouillon; 2 tbsp cream; 0.5 tsp dried oregano; 0.5 tsp cinnamon; 0.5 cup parmesan cheese; 0.333 cup chopped kalamata olive

Aubergine, orzo pasta and tomatoes come together in this dish, fragrant with clove and cinnamon and baked in the oven.

40 min · Serves 8 · Medium

Method

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Time: Prep 25 min · Cook 15 min · 40 min total
Difficulty: medium

1
Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
2
Lightly coat both sides eggplant slices with cooking spray and sauté in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
3
Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside.
4
Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
5
Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
6
Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute.
1 min
7
Pour sauce over casserole. Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
8
Bake at 400°F about 15 minutes until top is crispy brown.
15 min