by Melissa Stroumbakis
Roasted Eggplant Orzo with Basil, Orange Zest & Golden Almonds
Her Home, His Word™
by Melissa Stroumbakis
Gathering around the table for this vibrant meal brings a touch of sunshine to the hearts of those I love. Its bright citrus notes and savory roasted eggplant create a lovely, nourishing dish for any quiet weeknight.
Serves 4
• Prep 15 minutes
COOK TIME
Cook 30 minutes
TOTAL TIME
• Total 45 minutes
SERVINGS
Serves 4
Ingredients:
- 1 large eggplant (about 1¼ lb), cut into ¾-inch cubes
3 tbsp olive oil, divided
1 tsp kosher salt, divided
¼ tsp black pepper
1 cup dry orzo
1 small onion, chopped
2 garlic cloves, minced
1 can (14.5 oz) crushed tomatoes
½ cup vegetable broth
½ tsp dried oregano
½ tsp finely grated orange zest
⅓ cup torn basil
¼ cup sliced almonds
Optional ¼ cup grated vegetarian-rennet Parmesan
Reserve ½ cup pasta cooking water
Method:
1. Heat oven to 425°F. Toss eggplant with 2 tbsp oil, ½ tsp salt and pepper. Roast 25–30 minutes, turning halfway, until golden and tender.
2. Cook orzo according to package; reserve ½ cup cooking water before draining.
3. In a skillet, soften onion in remaining 1 tbsp oil for 6–8 minutes. Stir in garlic for 30 seconds. Add tomatoes, broth, oregano and remaining ½ tsp salt; simmer 10 minutes.
4. Toast almonds in a dry skillet for 2–4 minutes, stirring, until golden.
5. Fold orzo and eggplant into tomato sauce; loosen with reserved water as needed. Finish with orange zest, basil, almonds and optional Parmesan.
At the table: For a nut-free version, use toasted breadcrumbs instead of almonds. Omit Parmesan or choose vegetarian-rennet cheese.
Leftovers: Refrigerate up to 3 days; reheat with a splash of water.
Table note: Roasted eggplant, a little citrus and something crisp turn pantry pasta into a welcoming supper.
Serving Notes
Orange zest is a subtle aromatic accent, not orange juice.
Substitutions
For a nut-free version omit almonds or use toasted breadcrumbs.
Storage
Refrigerate leftovers up to 3 days; reheat gently with water.