Baked Orzo with Eggplant and Mozzarella
Website
Source URL: www.smittenkitchen.com
Cuisine: Mediterranean
Course: Main Courses
vegetarian
Photo by Zosia
Photos (1)
Zosia
Reviews
1 reviews,
average rating 5.0 / 5
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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... Read more
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... Read more
3 comment(s)
Queezle_Sister
· 13 years ago
I've been eyeing this recipe - but am reluctant to saute eggplant for the very reason you mention - it potentially soaks up so much oil! Did you use a non-stick pan? Just wondering how the eggplant let you get away with so little oil.
Zosia
· 13 years ago
I did use a non-stick pan and basically just stir fried it at the start, keeping the cubes moving until they were mostly browned, then lowered the heat to cook them through a bit more.
I was tempted initially to toss them in a little oil and broil them - I still think that would work.
aj12754
· 13 years ago
I generally roast eggplant any time a recipe like this calls for sauteing it because I so dislike the oil-soaked eggplant sauteing usually gives me.