Organic Food Guide

Ingredients The veg • 2 large aubergines (plus another optional for decoration) • 1 red bell pepper • 1 green bell pepper • 300g tomatoes • 1 onion • 2 cloves garlic • Olive oil • ½ tsp salt • Black pepper to taste The 'cake' • • 3 eggs • 1/2 tsp each sweet and smoked paprika • 1/2 tsp dried oregano & marjoram • 1.4 tsp ground cumin • 100g breadcrumbs (best if from sourdough bread) • 100g soft wheat flour • 2 tbsp aged goats cheese or pecorino Method 1. Start by peeling the aubergine skin and chop into cubes (optional: soak in salty water to remove the bitterness and drain) 2. Chop the bell peppers into long strips 3. Finely chop the tomatoes, onion and garlic 4. Add all the chopped vegetables to a pan and coat in abundance olive oil, salt and pepper 5. Roast or 30 minutes in an oven preheated at 200 degrees 6. Once ready let the vegetables cool down 7. Add the herbs, spices flour, breadcrumbs to the roast vegetables and mix to combine 8. Beat the eggs and toss them with the rest 9. Line a cake tin with olive oil or parchment paper 10. Toss the mix and bake in an oven preheated to 180 degrees for 40-50 minutes 11. You may serve this dish topped with tomato sauce and grated pecorino but it is totally fine without. Aubergine 'Cake' Ingredients • 300g orzo pasta • 1 litre vegetable broth • 1 can chopped tomato or 2 freshly grated toma- toes • 50g halloumi or dried Gbejna grated • 1 tsp oregano • 1 handful of fresh basil • 1 onion • 1 clove garlic Method 1. Start by preparing the vegetable broth - best to boil it separately in a pan 2. In a separate pan, sauté the garlic and onion in some olive oil 3. Add the chopped tomato or grated tomatoes 4. Add the orzo and stir to avoid sticking to the pan 5. Add the boiling broth and simmer uncovered on low to medium heat, stirring to avoid the pasta from sticking 6. Once the pasta is ready stir in the oregano, fresh basil leaves and grated halloumi or Gbejna 7. Cna be served warm or as a nice summer salad by the beach Tomato Orzo 41

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