Ingredients
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Orzo pasta
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2 cups orzo pasta
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4 cups water
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1 chicken or vegetable bouillon cube
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salt, to taste
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Roasted eggplant
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2 large eggplants
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salt
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1/2 onion, cut in small pieces
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1/3 cup olive oil
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optional: crumbled feta, parmesan, or ricotta salata for the top
Directions
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1
Done
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soaking the eggplantsPeel eggplants and cut into 1 inch size cubes, removing the green part (the cap) of the eggplant. |
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2
Done
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In order to remove bitterness in the eggplant the following step is important. Place eggplant cubes in a colander within a large bowl. Cover pieces with salt. You want to work in layers to ensure eggplant pieces are covered. Set aside for 1 hour. |
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3
Done
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roastingPreheat oven to 400F (200C). |
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4
Done
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Discard the dark juice from the eggplant and rinse off. Squeeze out any excess water in eggplants. |
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5
Done
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Place eggplant pieces and chopped onion on a large baking sheet, toss with olive oil and a couple pinches of salt. Make sure all is coated, if not add more olive oil and toss again. |
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6
Done
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Place in oven for 1 hour, checking and moving the pieces around after 30 minutes. |
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7
Done
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OrzoIn a large saucepan over medium heat, add water and bring to boil. Add chicken bouillon cube and mix to dissolve. Add a bit of salt, and taste to ensure good flavor. |
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8
Done
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Add the orzo and cook for 12-18 minutes until the pasta is al dente (slightly chewy). |
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9
Done
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Drain pasta, if serving later reserve about 1/2 cup of the water to help heat up. |
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10
Done
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Mix orzo with the eggplant and serve either hot or at room temperature. |
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11
Done
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OptionalSprinkle with crumbled feta cheese or ricotta salata cheese or a bit of parmesan cheese. |
