Megan’s Lamb, Aubergine and Orzo

I have been making this as go-to family meal for about 7 years now, I was inspired by a Greek recipe I saw on YouTube and liked that it is a sort of a mix between a pasta dish and a risotto! Over the years I have adapted it by adding some smoky flavours through the paprika and an aubergine (one of my favourite vegetables and it goes so well with lamb), then finishing with toasted pine nuts for that lovely crunchy texture! I also added coriander. I cook the aubergine ‘a funghetto’ style, which is a method I learnt from the Italian grannies, where you fry it until they look a bit like little shrivelled mushrooms! As with all cooking, the better ingredients you can get, the better the outcome – in particular, I find a really good quality feta (crumbled on top) makes all the difference with this dish!

Ingredients

Method

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Step 1

In a large cooking pot or cast iron dish, start with a glug of olive oil on a medium heat, and cook your diced red onion until soft.

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For

4

M

I

1

tbsp

Olive oil

1

Red onion, large, diced

3

Garlic cloves, minced or diced

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Notes

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