AUBERGINE KRITHAROTO

GRIDDLED MANOURI SALAD

Greek Aubergine Kritharoto (Orzo)

Menu details

Important Info:

Insulated packaging keeps ingredients fresh
Transfer chilled ingredients to the fridge on arrival
Cook within 48 hours of delivery
Cooking guide included for a seamless experience

Nutritional information

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Estimated prep and cook time:

40 mins

Ingredients from your kitchen:

Pepper
White wine (optional)

Key info

Hero ingredient

Kritharaki

This small pasta, similar to orzo, is the defining ingredient of this dish. It's used in Greek cooking for its texture and creamy consistency. Kritharaki is slightly rougher in texture than orzo and is also made with a different type of wheat. The texture of kritharaki means that sauce (usually tomato based) clings to the pasta to give every mouthful the perfect balance of pasta and sauce. Kritharaki are commonly eaten in Greek households for Sunday lunch. They can be cooked in a similar style to orzo, baked in a stew or added to a winter soup.

Notes from the chef

Recipe details

Aubergine Kritharoto

Vegetarian

Summary

Slow cooked orzo pasta with golden fried aubergine and aromatic spices.

Key facts

40 mins

3 of 5

674

Greece

Allergens

Celery Gluten, Milk, Sulphites. May contain: Eggs, Mustard, Soya

Health Nugget

Aubergines are an excellent source of fibre as well as important nutrients such as vitamins B1, B6, potassium and antioxidants including anthocyanins, which can help protect against environmental toxins.

Kitchen Tips

Depending on the size of your pan, you may need to brown the aubergine in batches to ensure it's all evenly cooked.

Equipment Required

Knife, wooden spoon, chopping board, large deep frying pan, colander, kitchen towel

Ingredients

Aubergine

EVOO

Fresh basil

Garlic cloves

Graviera cheese

Greek spice paste

Green pepper

Lemon

Onion

Orzo pasta

Peas

Pepper*

Sea salt

Vegetable stock

Water*

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

674

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Griddled Manouri Salad

Vegetarian

Summary

Manouri' is a Greek cheese traditionally made in Thessaly and Macedonia regions of central and northern Greece. Juicy grapes combined with a honey dressing create the perfect touch of sweetness, contrasting with the peppery rocket, crunchy walnuts and perfectly griddled 'Manouri'.

Key facts

25 mins

1 of 5

506

Greece

Allergens

Milk, Mustard, Sulphites, Tree nuts

Health Nugget

Grapes are rich in several powerful antioxidants. The highest concentration of antioxidants is found in the skin and seeds, this may help protect against heart disease, high blood sugar levels, and cancer.

Kitchen Tips

When cutting the manouri in half, place it on a flat surface and gently turn it as you slice through for an even cut.

Equipment Required

Knife, chopping board, small bowl and salad bowl, spatula, whisk, griddle pan.

Ingredients

Black grapes

Dijon mustard

EVOO

Honey

Manouri cheese

Pepper*

Red wine vinegar

Rocket

Sea salt

Walnuts

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

7.5

Energy (kcal)

506

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Greek

Vegetarian

Greek Aubergine Kritharoto (Orzo)

Kritharoto is a much loved, year-round family dish in Greece made with Kritharaki (similar to orzo pasta), cooked in a rich tomato sauce with golden fried aubergines, perfect for a midweek or a veggie delight. This menu includes Irini's award winning Greek spice paste.

Experience includes everything you need to cook: