Baked Orzo with Eggplant and Mozzarella

Page: smittenkitchen.com/blog/2012/09/baked-orzo-with-eggplant-and-mozzarella/#more-8919

Cuisine: Mediterranean | Course Type: Main Courses

(1 review)

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Tags: vegetarian

Recipe Reviews

Easy dish to put together with wonderful Mediterranean flavours.

There’s a little prep work involved as the vegetables need to be sautéed first (and the eggplant salted and drained before that) but there’s no need to precook the pasta which is a real timesaver. I only allowed the eggplant 2 tbsp olive oil to cook in - if I'd used the entire 1/4 cup, those sponge-like vegetable cubes would have absorbed it all - and 1 tbsp for the remaining vegetables, which worked out fine using a non-stick pan.

The proportion of liquid to pasta was perfect..... the pasta was al dente with a crispy layer on top, and being an Ottolenghi recipe with just a few minor changes, the flavour was fabulous: bright tomatoes, livened up even more by lemon zest, rich, meaty eggplant and gooey cheese, all of it flavoured with oregano.

All it needed was a salad to complete the meal.

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