Baked Orzo with Eggplant and Mozzarella
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Ingredients
4 servings
- 1 large eggplant, cut into 3/4-inch dice
- Salt and black pepper
- 1/4 cup olive oil
- 1 medium carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, in a 1/4-inch dice
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 8 ounces orzo, a rice-shaped pasta, rinsed
- 1 teaspoon tomato paste
- 1 1/2 cups vegetable stock
- 1 to 3 tablespoons fresh oregano, chopped
- 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
- 4 ounces mozzarella, cut into 1/3-inch dice
- 1 1/2 ounces parmesan, grated
- 3 medium tomatoes, diced
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Preparation
Chef’s notes
Adjust the amount of lemon zest and oregano to taste.
Use vegetable broth or water as a substitute.
Consider par-cooking grains that take longer than pasta to cook before adding.
If you don't like a crunchy pasta lid, adjust the foil-on to foil-off ratio during baking.