A great alternative to rice we use in Greece is ‘kritharaki’ similar to orzo but less flat and rougher all round so it absorbs the flavours of the sauce or surrounding ingredients. This is a delicious meal on its own but could be served as a side too.
Ingredients (serves 4)
- 2 globe aubergines
- 2 green bell pepper, trimmed and chopped in small squares
- 150g frozen peas
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g kritharaki (small orzo pasta)
- 200ml extra virgin olive oil
- 100ml dry white wine
- 70g Irini’s spice paste
- Vegetable stock, approx. 1 Ltr
- 2 tsp salt
To serve
- 100g Graviera cheese
- A drizzle of lemon juice
- Some torn basil leaves
Method
Trim the aubergines and cut 1.5-2cm thick slices and then cut in cubes. Put the cubes in a colander and sprinkle with 2 tsp of salt and leave for 10 minutes. The salt draws out any bitterness that may be there. After 15 minutes, rinse the cubes, squeeze the water out and pat dry.
Put the stock in a pan over low heat to keep warm.
Bring a large sauteing pan to a high heat and add two thirds of the olive oil. When the oil is hot, add the aubergine and cook for 5 minutes stirring regularly so that the cubes brown all round. Drain the aubergine on some kitchen paper and keep to the side.
Bring the same pan back to a medium heat and add the reserved olive oil, onion and chopped pepper. Sweat the onion for 3-4 minutes until translucent and add the garlic. Cook for a couple more minutes and then add the spice paste. Stir for a minute to release its aromas and add the kritharaki. Stir to coat with all the flavours and add the wine. Wait for it to evaporate and start adding the stock a little at a time as if you were making risotto, stirring continuously.
When you have 1-2 ladles of stock left, add the peas and aubergine pieces to the pan. Stir and cook to your liking using up as much of the stock as necessary for you to achieve the texture you like. I like to keep mine slightly al dente.
Adjust seasoning and serve with a squeeze of lemon, grated Graviera and a few torn basil leaves.