Informations supplémentaires
30 min.
|
699 kcal
|
easy
|
|
Printable version
1. Setup
Slice the **eggplant** into rounds of about 1cm thick. Cut the **tomatoes** into slices then cut them in 2. Cut the **cucumber** into thin half rounds. Thinly slice the **onion**. Coarsely crush the **pistachios**.
2. Cook the orzo
Bring a pot of water to a boil. Cook the **orzo** __6-7 minutes__ until tender. Drain. Mix with a drizzle of oil, a little **lemon juice** to taste, salt and pepper.
3. Bread the eggplant
Put the **sour cream in a bowl with 1-2 tbsp**. of water. Put the **panko** in another bowl. Season the **panko** with salt and pepper. Cover the **eggplant slices** with a thin layer of **sour cream** then coat with **panko**. Heat a drizzle of oil in a pan over medium high heat. Cook the **eggplant slices** __2-4 minutes__ on each side until browned. Place on a paper towel.
4. Make the dressing
Mix the **oregano with the juice of half a lemon**, {{"2p": "1/4", "3p": "1/3"}} cup of oil and a few drops of **red wine vinegar** to taste.
5. Plate your dish
Serve the **orzo** and garnish with the **eggplant, vegetables, pistachios, crumbled feta and the oregano sauce**. Add salt and pepper to taste. ##It's possible to place all the elements in the center and let everyone help themselves.## Bon appétit!
0.5unitEggplant(s)
1unitTomato(es)
0.5unitEnglish Cucumber(s)
80gFeta Cheese
120mlOrzo
30gPistachios
2unitSour Cream
180mlPanko Breadcrumbs
0.5unitLemon
7.5mlDried Oregano
0.5unitRed Onion(s)
What you need
bowls, pan, tongs, pot, strainer
699 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
34g
52%
cholesterol
41mg
14%
fiber
14g
56%
protein
23g
saturated
11g
55%
sodium
689mg
29%
sugar
19g
trans
0g