Eggplant stuffed with noodles

Ingredients

• 2 medium eggplants
• Salt
• 1 bulb fennel (200 g)
• 2 Spring Onions
• 150 g orzo pasta
• 1 small yellow bell pepper
• 1 Garlic clove
• 2 watercress
• 50 ml olive oil
• Pepper
• 1 pinch cumin
• 2 tbsp lemon juice
• 200 g Feta Cheese
• 4 tomatoes

Instructions

1. 1.

   Wash the eggplants, halve them lengthwise and cut crosswise. Sprinkle with salt and set aside.

2. 2.

   Wash, trim and slice the fennel into thin strips. Wash, trim and cut the spring onions into rings. Cook both together with the orzo in salted water until al dente. Drain through a fine sieve.

3. 3.

   Wash, trim and dice the bell pepper finely. Peel the garlic. Wash the watercress, set aside some leaves for garnish, finely chop the rest.

4. 4.

   Preheat the oven to 200°C (400°F) fan‑fry setting or conventional top/bottom heat.

5. 5.

   Brush the eggplants with a little oil and place them on a baking tray. Bake for about 10 minutes.

6. 6.

   Meanwhile mix the bell pepper, watercress and pressed garlic with the vegetable–orzo mixture. Add the remaining oil and season with pepper, cumin and lemon juice. Crumble the feta and fold it in. Wash the tomatoes and slice them.

7. 7.

   Spread the orzo mixture over the eggplants and top with tomato slices. Bake for another 15 minutes.

8. 8.

   After baking allow to cool briefly and serve garnished with watercress.