Baked Orzo with Eggplant and Mozzarella
Photo © Deb Perelman
- 1 large (mine was just over 1 1/4 pounds) eggpalnt, 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 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, firmer is better here, cut into 1/3-inch dice
- 1 1/2 ounces parmesan, grated
- 3 medium tomatoes, diced
- Produce
- Carrot, medium (1)
- Celery stalk (1)
- Lemon, zest (1 teaspoon)
- Onion, medium (1)
- Oregano, fresh (1 tablespoons)
- Tomatoes, medium (3)
- Canned Goods
- Tomato paste (1 teaspoon)
- Vegetable stock (1 1/2 cups)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (1/4 cup)
- Salt and black pepper (1)
- Pasta & Grains
- Orzo pasta (8 ounces)
- Dairy
- Mozzarella (4 ounces)
- Parmesan, grated (1 1/2 ounces)
- Other
- 1 large (mine was just over 1 1/4 pounds) eggpalnt, cut into 3/4-inch dice
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 6, 2012 (5 months ago).
309 people saved this recipe.
