Baked Orzo with Eggplant
Baked Orzo with Eggplant Recipe from: Plenty More by Yotam Ottolenghi Ingredients 7 tablespoons olive oil 1 large eggplant, cut into 1/4 inch dice 4 medium
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Microplane
- Pepper mill
- Saute pan
- Baking dish
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Paper towel
Ingredients
- 7 tablespoons olive oil
- 1 large eggplant, cut into 1/4 inch dice
- 4 medium carrots, cut into 2/3 inch dice
- 4 celery stalks, cut into 2/3 inch dice
- 1 large onion, finely diced
- 3 cloves garlic, crushed
- 9 oz orzo pasta, rinsed
- 1 tsp tomato paste
- 1-2/3 cups vegetable stock
- 3 tablespoons fresh oregano leaves, chopped
- grated zest of one lemon
- 4 oz firm mozzarella, cut into 1/2 inch dice
- 6 1/2 tablespoons grated parmesan
- 3 medium tomatoes, cut into slices 1/2 inch thick
- 1 teaspoon dried oregano
- salt
- pepper
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