Introduction to Roasted Eggplant & Tomato Orzo Pasta
As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and healthy. That’s why I’m excited to share my Roasted Eggplant & Tomato Orzo Pasta recipe with you! This dish is not only a quick solution for a hectic day, but it also brings a burst of Mediterranean flavors to your table. Imagine tender roasted eggplant mingling with juicy tomatoes and zesty lemon-garlic dressing, all tossed with wholesome orzo. It’s a delightful way to impress your loved ones while keeping your kitchen time to a minimum!
Why You’ll Love This Roasted Eggplant & Tomato Orzo Pasta
This Roasted Eggplant & Tomato Orzo Pasta is a game-changer for busy nights. It’s quick to prepare, taking just about 55 minutes from start to finish. The vibrant flavors of roasted vegetables combined with the nutty orzo create a dish that’s not only satisfying but also healthy. Plus, it’s versatile! You can easily customize it to suit your family’s tastes, making it a perfect weeknight meal.
Ingredients for Roasted Eggplant & Tomato Orzo Pasta
Gathering the right ingredients is key to making this Roasted Eggplant & Tomato Orzo Pasta shine. Here’s what you’ll need:
- Eggplant: A medium purple eggplant adds a creamy texture and absorbs flavors beautifully.
- Olive Oil: Essential for roasting the eggplant and tomatoes, it brings richness and depth.
- Salt and Pepper: Simple seasonings that enhance the natural flavors of the vegetables.
- Cherry or Grape Tomatoes: These sweet little gems burst with flavor and add a pop of color.
- Whole Wheat Orzo: A nutritious pasta option that’s hearty and filling, perfect for this dish.
- Feta Cheese: Crumbled feta adds a tangy creaminess; feel free to omit for a vegan version.
- Fresh Basil and Parsley: These herbs brighten the dish and add a fresh, aromatic touch.
- Pine Nuts: Toasted for a delightful crunch, they bring a nutty flavor that complements the pasta.
- Lemon Juice: A splash of lemon juice brightens the dish and balances the richness.
- Garlic: Minced or pressed, garlic infuses the dressing with a savory kick.
- Red Pepper Flakes: For those who enjoy a little heat, these flakes add a subtle spice.
- Reserved Pasta Water: This starchy water helps adjust the sauce’s consistency, making it silky.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Roasted Eggplant & Tomato Orzo Pasta
Step 1: Preheat the Oven
Preheating the oven is crucial for achieving perfectly roasted vegetables. Set your oven to 400 degrees Fahrenheit. This temperature allows the eggplant to caramelize beautifully while keeping the tomatoes juicy. Don’t forget to line your baking sheets with parchment paper for easy cleanup!
Step 2: Roast the Eggplant
Start by cutting the eggplant into ¾-inch cubes. Toss these cubes in a bowl with olive oil, salt, and pepper. Spread them out on the large baking sheet in a single layer. Roasting for about 25 minutes gives the eggplant a lovely golden color and a creamy texture. Remember to toss them halfway through to ensure even cooking. The goal is to have them soft and slightly charred, which adds depth to your Roasted Eggplant & Tomato Orzo Pasta.
Step 3: Roast the Tomatoes
While the eggplant is roasting, prepare the tomatoes. Halve the cherry or grape tomatoes and toss them with a teaspoon of olive oil, salt, and pepper. Once the eggplant has been in the oven for about 13 minutes, add the tomatoes to the smaller baking sheet. Roast them for about 12 minutes until they’re soft and slightly blistered. This step enhances their sweetness, making them a perfect complement to the orzo.
Step 4: Cook the Orzo
Bring a large pot of salted water to a boil. Add the whole wheat orzo and cook it until al dente, which usually takes about 9 minutes. Before draining, reserve about a cup of the starchy pasta water. This water is a secret weapon for adjusting the sauce later. Once cooked, drain the orzo and transfer it to a large serving bowl.
Step 5: Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, red pepper flakes, and freshly ground black pepper. This dressing is the heart of the dish, bringing all the flavors together. The zesty lemon and garlic will brighten the roasted vegetables, making every bite of your Roasted Eggplant & Tomato Orzo Pasta sing!
Step 6: Combine Ingredients
Now it’s time for the fun part! Pour the dressing over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, crumbled feta, fresh basil, parsley, and toasted pine nuts. Mix everything gently, adding reserved pasta water or more olive oil if needed to achieve your desired consistency. Taste and adjust seasoning with salt and pepper. Serve immediately for a warm, comforting meal that’s bursting with flavor!
Tips for Success
- Make sure to cut the eggplant evenly for consistent roasting.
- Don’t skip the reserved pasta water; it’s key for a silky sauce.
- Toast the pine nuts in a dry skillet for extra flavor.
- Feel free to experiment with seasonal vegetables for variety.
- Let the dish sit for a few minutes before serving to meld the flavors.
Equipment Needed
- Baking sheets: Use rimmed baking sheets for easy roasting; a large and a small one work best.
- Parchment paper: This makes cleanup a breeze and prevents sticking.
- Large pot: Essential for boiling the orzo; a deep skillet can work too.
- Mixing bowls: Use for tossing ingredients and preparing the dressing.
- Whisk: Handy for mixing the dressing; a fork can do the job too!
Variations
- For a protein boost, add grilled chicken or shrimp to the mix.
- Swap out the feta for goat cheese or nutritional yeast for a vegan option.
- Incorporate other vegetables like zucchini, bell peppers, or spinach for added nutrition.
- Try different herbs such as oregano or thyme for a unique flavor twist.
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the dressing.
Serving Suggestions
- Pair your Roasted Eggplant & Tomato Orzo Pasta with a crisp green salad for a refreshing contrast.
- A glass of chilled white wine, like Sauvignon Blanc, complements the dish beautifully.
- For presentation, sprinkle extra fresh herbs on top before serving.
- Serve with warm, crusty bread to soak up the delicious flavors.
FAQs about Roasted Eggplant & Tomato Orzo Pasta
Can I make Roasted Eggplant & Tomato Orzo Pasta ahead of time?
Absolutely! You can prepare the roasted vegetables and orzo in advance. Just store them separately in the fridge. When you’re ready to eat, simply combine everything and warm it up. This makes it a fantastic option for meal prep!
What can I substitute for orzo?
If you can’t find orzo, don’t worry! You can use other small pasta shapes like ditalini or even quinoa for a gluten-free option. Just adjust the cooking time according to the pasta you choose.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat gently on the stove or in the microwave. You might want to add a splash of olive oil or a bit of reserved pasta water to keep it moist.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or chickpeas are great additions. They’ll make your Roasted Eggplant & Tomato Orzo Pasta even more filling and satisfying.
Is this dish suitable for a vegan diet?
Yes! Simply omit the feta cheese, and you’ll have a delicious vegan meal. You can also add nutritional yeast for a cheesy flavor without the dairy.
Final Thoughts
Cooking this Roasted Eggplant & Tomato Orzo Pasta is more than just preparing a meal; it’s about creating a moment of joy in your busy life. The vibrant colors and rich flavors come together to make a dish that feels special, even on a hectic weeknight. I love how it brings my family together around the table, sharing laughter and stories. Plus, it’s a fantastic way to sneak in those healthy veggies! Whether you’re serving it warm or at room temperature, this dish is sure to become a beloved staple in your home. Enjoy every delicious bite!
Print
Roasted Eggplant & Tomato Orzo Pasta
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and healthy. That’s why I’m excited to share my Roasted Eggplant & Tomato Orzo Pasta recipe with you! This dish is not only a quick solution for a hectic day, but it also brings a burst of Mediterranean flavors to your table. Imagine tender roasted eggplant mingling with juicy tomatoes and zesty lemon-garlic dressing, all tossed with wholesome orzo. It’s a delightful way to impress your loved ones while keeping your kitchen time to a minimum!
Ingredients
- 1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
- 2 tablespoons olive oil (for eggplant)
- Salt and pepper (to taste)
- 1 cup cherry or grape tomatoes, halved
- 1 teaspoon olive oil (for tomatoes)
- ½ pound DeLallo Organic Whole Wheat Orzo
- ⅓ cup crumbled feta
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice
- 2 cloves garlic, pressed or minced
- ¼ teaspoon salt (for dressing)
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper (to taste)
Instructions
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle and another in the upper third. Line one large and one small rimmed baking sheet with parchment paper.
- Toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper on the large baking sheet. Arrange in a single layer and roast for about 25 minutes, tossing halfway.
- Toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper on the small baking sheet. Wait to place it in the oven until the eggplant is tossed. Roast for about 12 minutes.
- Bring a large pot of salted water to boil. Add the orzo and cook until al dente, about 9 minutes. Reserve about 1 cup of cooking water, then drain the orzo and transfer to a large serving bowl.
- Whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes, and black pepper for the dressing. Drizzle over the warm orzo and toss to coat.
- Add the roasted eggplant, tomatoes, feta, basil, parsley, and pine nuts to the orzo. Toss to combine, adding reserved pasta water or more olive oil if needed. Season to taste with additional salt and pepper. Serve immediately.
Notes
- For a vegan option, omit the feta cheese.
- Feel free to add other vegetables or proteins as desired.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
