I started this blog with the intention of sharing recipes that I really like from cookbooks that I have but there are rules about sharing methods since they belong to the author of said recipe.
You can find the ingredients and instructions on a bunch of other people’s sites or in Yotam Ottolenghi’s book Plenty More.
I’ll share with you my experience and pictures and hope that you want to make this yourself.
THIS DISH IS AMAZING, relatively easy, and pretty.
Firstly, Ottolenghi doesn’t tell you to salt the diced eggplant and I have the secret as to why. Female eggplants have more seeds, so the fruit is more bitter (more seeds
The eggplant takes about eight minutes to cook up, use this time to dice the carrots and celery.
Take the eggplant out of the pan and swap in the celery and carrots.
In a little bit, you’ll look at the list of ingredients and, if you’re anything like me, you’ll say, “Who uses ONE teaspoon of tomato paste?!”
Here’s a trick I employ when tomato paste is involved since I have never come across a recipe that uses an entire 6 oz. can.
Get yourself some silicone trays and fill ’em up! Pop them in the freezer and, when you remember, put them in a freezer baggie for the next time you need one more teaspoon.
After the broth and paste are mixed in with the onion, garlic, veggies, and orzo, stir in the cheeses. The recipe calls for cubed mozzarella to be placed throughout the mixture, but we’ve found that this doesn’t distribute well, so we recommend shredding the cheese and mixing it in.
Fill up your favorite casserole dish and top with the sliced tomatoes.
The end result was so delicious that I only remembered to grab a picture of my second helping.
For the full recipe, use The Googles, or buy/borrow/lease Ottolenghi’s book Plenty More.