Eggplant is one of those ingredients people either love... or are a little scared of. And honestly, I get it. When it’s not cooked properly, it can end up soft, spongy and pretty forgettable. This recipe goes in a completely different direction. First, the eggplant is charred directly over an open flame to create that deep, smoky flavour. Then it gets coated in panko breadcrumbs and fried until crispy. Add a fresh orzo salad, rich tomato sauce, creamy ricotta and fresh mint, and you’ve got yourself a proper Mediterranean comfort dish.
🍅 Tomato Sauce
Ingredients
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1 can Mutti tomatoes with basil
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shallot
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garlic
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basil stems
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fresh basil leaves
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olive oil
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salt
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black pepper
Method
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Gently sweat the shallot in olive oil until softened.
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Add the garlic and cook briefly.
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Pour in the tomatoes, then add the basil stems and leaves.
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Season with salt and pepper.
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Simmer gently until reduced and full of flavour.
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Remove the basil stems before serving.
🍆 Eggplant
Ingredients
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2 eggplants
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flour
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egg whites
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panko breadcrumbs
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oil for frying
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salt
Method
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Char the eggplants directly over an open flame until the skin is blackened and the flesh is soft.
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Transfer them to a bowl and cover with cling film or a lid.
👉 This allows them to steam in their own heat and become even softer.
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Once cool enough to handle, remove the skin.
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Gently flatten the flesh into a steak-like shape.
👉 Leave the stem attached to help hold everything together.
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Bread the eggplant:
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flour
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egg white
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panko breadcrumbs
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-
Fry until golden brown and crispy.
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Season lightly with salt immediately after frying.
🍝 Orzo
Ingredients
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orzo
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basil
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rocket (arugula)
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lime
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olive oil
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salt
Method
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Cook the orzo in salted water until al dente.
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Allow it to cool slightly.
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Add thinly sliced basil and a handful of rocket.
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Season with olive oil, salt and lime juice.
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Toss gently to keep everything fresh and light.
🌿 Mint
Ingredients
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fresh mint leaves
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olive oil
Method
-
Lightly dress the mint leaves with a little olive oil.
👉 This gives them a beautiful shine and helps carry the flavour.
🍽️ Finish
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Spread the tomato sauce onto the plate.
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Add 2–3 spoonfuls of orzo.
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Place the crispy eggplant on top.
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Finish with a spoonful of ricotta and fresh mint leaves.
✨ 3xT — Tips, Tricks & Twists
Tip: Really char the eggplant.
That’s where most of the flavour comes from.
Trick: Never cover the eggplant after frying.
Otherwise you’ll lose the crunch.
Twist: Lime in the orzo 🍋
A small detail that brightens the whole dish.
Bonus: Add the ricotta at the very end so it stays cool and creamy.
Pa dober tek!
