|HELIOS Vegetable Orzo with eggplants and yogurt sauce
- 500g HELIOS Vegetable Orzo
- 2 eggplants, diced
- 2 large onions, chopped
- 3 tomatoes, grated
- 1 bunch of parsley, chopped
- 200g greek yogurt
- 100 ml olive oil
In a small bowl, combine yogurt with 50 ml olive oil. Season with salt, pepper and half a bunch of parsley. Sauté onion until translucent and add eggplants. Two minutes later, add the tomato juice and simmer until eggplants softened. Meanwhile, cook orzo in abundant salty water, 3 minutes less than the time mentioned in the packaging instructions. Drain and add orzo to eggplants.
Remove from fire and toss until all sauce liquids have been absorbed. Garnish with remaining parsley and yogurt sauce.
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