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
Scale
- 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