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Aubergine Tahini Orzo

Prep Time: 5 minutes
Cooking Time: 20 minutes
Calories per serving: 500
 
servings
  • 1 aubergine
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 150 g orzo or khirataki
  • 500 ml water
  • 1 stock cube
  • 2 tbsp tahini
  • sriracha
  • 1 lemon juice
  • parsley
  • salt, pepper
  1. 1 aubergine • 3 cloves garlic
    Cut the aubergine into bite-sized cubes and mince the garlic.
  2. In a dry, high heat pan toast the aubergine until dark golden brown all over.
  3. 2tbsp olive oil • 150g orzo
    Turn off the heat or remove the pan, then add the olive oil, garlic and orzo and sautee for 1-2 minutes.
  4. 500g water • 1 stock cube
    Pour in the water, crumble in the stock cube, mix well and cook covered until the orzo has absorbed the water. Add more water if the orzo is not done.
  5. 2tbsp tahini • 1 lemon (juice) • parsley • sriracha • salt, pepper
    Remove from the heat and stir in the tahini and lemon juice as well as parsley, sriracha, salt and pepper to taste.
Prep Time: 5 minutes
Cooking Time: 20 minutes
Calories per serving: 500
 
servings
  • 1 aubergine
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 150 g orzo or khirataki
  • 500 ml water
  • 1 stock cube
  • 2 tbsp tahini
  • sriracha
  • 1 lemon juice
  • parsley
  • salt, pepper
  1. 1 aubergine • 3 cloves garlic
    Cut the aubergine into bite-sized cubes and mince the garlic.
  2. In a dry, high heat pan toast the aubergine until dark golden brown all over.
  3. 2tbsp olive oil • 150g orzo
    Turn off the heat or remove the pan, then add the olive oil, garlic and orzo and sautee for 1-2 minutes.
  4. 500g water • 1 stock cube
    Pour in the water, crumble in the stock cube, mix well and cook covered until the orzo has absorbed the water. Add more water if the orzo is not done.
  5. 2tbsp tahini • 1 lemon (juice) • parsley • sriracha • salt, pepper
    Remove from the heat and stir in the tahini and lemon juice as well as parsley, sriracha, salt and pepper to taste.