Creamy Eggplant Orzo with Lemon-Basil Crunch
30 min
Veggie
48635
For 2 Portions
200 g
cherry tomato
160 g
orzo
60 ml
half and half, low-fat
20 g
panko breadcrumbs
2 g
basil, fresh
1
eggplant
1
shallot
1
mozzarella
1
lemon
3 tbsp
olive oil
2 clove(s)
garlic
2 pinch(es) of
chili flake
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and dice eggplant.