Baked whole brinjal with orzo pilaf

Baked whole brinjal with orzo pilaf

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  • 4
  • Easy
  • Fat conscious Heart friendly
  • 30 minutes
  • 30 minutes
  • Nederburg Baronne 2005


  • 4 whole medium brinjals (approximately 150g each)
  • 4 portions halloumi (approximately 50g each)
  • Olive oil, to drizzle
  • 4 cloves garlic, smashed
  • Fresh sprigs oregano
  • Sea salt and freshly ground black pepper
  • For the orzo pilaf
  • 1-2 T olive oil
  • A pinch of salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 240 g orzo (rice-shaped pasta)
  • 2 cups vegetable stock
  • 2-3 T toasted pine nuts, to sprinkle
  • Rocket or mixed greens, to serve

Cooking Instructions

Preheat the oven to 190°C.
Using a vegetable peeler, peel the brinjals. Place on squares of baking paper. Moisten with olive oil, then add a squeeze of lemon juice, the garlic and a few sprigs of oregano.
Fold over the sides and roll. Arrange in a baking dish. Wrap the halloumi into small parcels and set aside. Bake the brinjal for about 30 minutes, until very soft. Bake the halloumi for 15 minutes, until warm and starting to melt. Serve immediately.

To make the pilaf: In the olive oil and with a pinch of salt, gently cook the onion until very soft but still pale. Stir in the garlic and the orzo. Pour in the stock and bring to a bubble.
Give it a good stir to prevent sticking. Cover and simmer gently for 15 minutes, or until the orzo has absorbed the liquid and is plump and tender. Season. Sprinkle with pine nuts.

To serve: Slash the brinjal almost through and stuff with the just-baked halloumi. Place on a serving of pilaf. Tuck in some rocket leaves or serve a green salad on the side.

Cook’s tip: For meat lovers, leave out the halloumi and serve as a side to grilled lean lamb rib chops.

Per serving: 2027.62kJ, 57.24g protein, 20.79g fat, 34.94g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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