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HomePastaBackyard-chair eating: Meera Sodha’s vegan recipe for sweet-and-sour aubergine orzo | Greens

Backyard-chair eating: Meera Sodha’s vegan recipe for sweet-and-sour aubergine orzo | Greens

Aspherical this time of 12 months, when the solar begins to come out a bit extra, I like my meals to be extra sympathetic to my plan to spend as a lot time outdoor as potential. To try this, they want to have the ability to (primarily) cook dinner themselves and be eaten, with a bowl in a single hand and a fork within the different, whereas I perch on a backyard chair. Fortunately, this aubergine and pepper orzo, impressed by Italian agrodolce sweet-and-sour dressing, ticks each of these bins, and in a really tasty manner at that.

Candy-and-sour aubergine orzo

You’ll want two massive baking dishes of about 20cm x 30cm. Recent oregano is incredible, however when you can’t pay money for any, substitute it with any mushy, summery herb – basil or parsley, say – that you just do have handy.

Prep 10 min
Prepare dinner 1 hr
Serves 4

2 aubergines (about 700g), reduce into 2cm cube
8 tbsp extra-virgin olive oil
High quality sea salt
2 pink onions
, peeled and sliced into ½cm-wide half-moons
50g pine nuts
460g jar flame-roasted peppers
, drained and reduce into 1cm cube – I like Odysea
2 tsp mild brown mushy sugar
2 tbsp red-wine vinegar
2 tbsp brined capers
, drained
2 tbsp sun-dried tomato paste
300g orzo
100g child spinach
, shredded
10g (about 3 tbsp) picked recent oregano leaves

Warmth the oven to 210C (190C fan)/410F/fuel 6½. Put the diced aubergine in a big bowl, then add 5 tablespoons of oil and sprinkle over half a teaspoon of salt. Stir to combine effectively, then tip into a big baking dish.

Put the sliced onion in a second baking dish, add three tablespoons of oil and a half-teaspoon of salt, stir to coat, then unfold out in order that the onion items are sitting toe-to-toe somewhat than on high of one another. Put the pine nuts in a small ovenproof dish.

Put each veg dishes within the oven and bake for 25 minutes, including the pine nuts after 15. When the greens have had 25 minutes, take out all three dishes: the aubergines must be mushy and brown, the onions diminished and caramelised, and the pine nuts evenly golden.

Tip the aubergines into the onion dish, then stir within the peppers, sugar, vinegar, capers, tomato paste, orzo and three-quarters of a teaspoon of salt. Pour over 400ml just-boiled water, then stir gently to combine effectively. Cowl the dish tightly with foil and bake for 20 minutes.

Take away from the oven, raise off the foil, then combine within the shredded spinach, oregano and toasted pine nuts, cowl once more evenly with the foil and go away to relaxation for 5 minutes, till wilted. Distribute between 4 bowls or plates, and serve.

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