Roasted Eggplant with Pasta and Tahini

Prepare the ingredients. This is what awaits on the plate – prepare the ingredients in advance so the work flows smoothly 🍆🍋

Prepare the eggplant. Cut the eggplant into pieces about 2 cm in size. In a pan, sear them over high heat for about 3 minutes so they quickly brown and develop color.

Add the garlic. Meanwhile peel the garlic cloves and grate them finely. Put them into the pan with a tablespoon of oil and sauté over low heat for approximately 1 minute, just to release their aroma.

Add the orzo. Add the small pasta and stir so it is coated with oil. Pour in water or stock if you have it. Reduce the heat and cook until softened, approximately 8–10 minutes.

Prepare the parsley. Meanwhile optionally chop the parsley leaves, if you have them available.

Season. Once the orzo is cooked, remove the pan from the heat and add lemon juice, tahini paste and parsley. Salt to taste and mix everything thoroughly.

Serve. Divide the finished dish into bowls or deep plates, drizzle with olive oil, optionally sprinkle a little ground chili and serve immediately 🥣✨