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Orzo with roasted eggplant

Orzo is one of those hybrids of pasta and rice that works well with so many meals.  This recipe is great for lunch but most often I use it as a side to any of my lamb dishes.

You can definitely prepare the orzo in advance and warm it up or serve at room temperature.  Delicious no matter what you do!

Orzo with roasted eggplant

Orzo is one of those hybrids of pasta and rice that works well with so many meals.  This recipe is great for lunch but most often I use it as a side to any of my lamb dishes.

You can definitely prepare the orzo in advance and warm it up or serve at room temperature.  Delicious no matter what you do!

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Ingredients

Recipe serves: 6-8
Orzo pasta
2 cups orzo pasta
4 cups water
1 chicken or vegetable bouillon cube
salt, to taste
Roasted eggplant
2 large eggplants
salt
1/2 onion, cut in small pieces
1/3 cup olive oil
optional: crumbled feta, parmesan, or ricotta salata for the top
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Orzo with roasted eggplant
  • time
    2 hours
  • serves
    6
  • skill level
    Easy

Ingredients

  • Orzo pasta

  • Roasted eggplant

Directions

1
Done

soaking the eggplants

Peel eggplants and cut into 1 inch size cubes, removing the green part (the cap) of the eggplant.

2
Done

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.

3
Done

roasting

Preheat oven to 400F (200C).

4
Done

Discard the dark juice from the eggplant and rinse off. Squeeze out any excess water in eggplants.

5
Done

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.

6
Done

Place in oven for 1 hour, checking and moving the pieces around after 30 minutes.

7
Done

Orzo

In 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.

8
Done

Add the orzo and cook for 12-18 minutes until the pasta is al dente (slightly chewy).

9
Done

Drain pasta, if serving later reserve about 1/2 cup of the water to help heat up.

10
Done

Mix orzo with the eggplant and serve either hot or at room temperature.

11
Done

Optional

Sprinkle with crumbled feta cheese or ricotta salata cheese or a bit of parmesan cheese.