Roasted Eggplant and Tomato Orzo Pasta
Ingredients
- 1 mediumpurple eggplant
sliced into ¾-inch cubes, about 1 pound
- 2 tbspolive oil
- salt and pepper
- 1 ccherry or grape tomatoes
halved
- 1 tspolive oil
- salt and pepper
- ½ lbdelallo organic whole wheat orzo
- ⅓ ccrumbled feta
- ¼ cchopped fresh basil
- ¼ cchopped fresh parsley
- 2 tbsppine nuts
toasted
- 2 tbspolive oil
- 1 tbsplemon juice
- 2 clovesgarlic
pressed or minced
- ¼ tspsalt
- ⅛ tspred pepper flakes
- to tastefreshly ground black pepper
Directions
- 1
Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and the other rack in the upper third of the oven. Line 1 large, rimmed baking sheet and 1 small, rimmed baking sheet with parchment paper for easy cleanup.
- 2
On the large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 25 minutes, tossing halfway.
- 3
Meanwhile, on the smaller baking sheet, toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper. Wait to place the pan of tomatoes on the top rack until you return the eggplant to the oven after tossing. Roast until the tomatoes are tender and a little wrinkled, about 12 minutes. (So in an ideal situation, the eggplant and tomatoes will be done roasting at the same time.)
- 4
Bring a large pot of salted water to boil. Add the orzo, give it a stir and cook until al dente, about 9 minutes. Reserve about 1 cup cooking water, then drain the orzo and transfer it to a large serving bowl.
- 5
To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes and freshly ground black pepper. Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley and pine nuts. Toss to combine. If the pasta seems dry, add a couple of tablespoons of the reserved pasta cooking water and/or a little more olive oil. Season to taste with additional salt (mine needed ¼ teaspoon more) and pepper. Serve immediately.
Roasted Eggplant and Tomato Orzo Pasta
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About this Recipe
Craving a vibrant, satisfying pasta dish that's perfect for weeknights without feeling heavy? This Roasted Eggplant and Tomato Orzo Pasta brings together tender roasted vegetables and flavorful herbs for a delightful meal that captures the essence of summer and early fall.
What makes this dish truly special is the transformative power of roasting the eggplant and cherry tomatoes. This simple technique concentrates their natural sugars, creating a beautiful depth of sweet, savory, and slightly smoky flavors that are far more intense than if they were simply sautéed. This process also means minimal hands-on cooking, allowing you to focus on bringing together the vibrant fresh herbs and tangy feta, resulting in an elegant dish that comes together with remarkable ease for busy evenings.
When you sit down to a bowl of this Roasted Eggplant and Tomato Orzo Pasta, you can anticipate a delightful sensory experience. The eggplant will be incredibly tender, almost creamy, with a subtle smoky char from the roasting, while the cherry tomatoes burst with sweet, tangy juices. Each forkful will offer perfectly al dente orzo, complemented by the creamy, salty bite of crumbled feta. A generous scattering of fresh basil and parsley provides an aromatic lift, and the toasted pine nuts deliver a satisfying crunch, making every bite a harmonious blend of textures and bright, comforting flavors. It’s a light yet remarkably satisfying meal, perfectly suited for a fresh summer or early fall dinner.
This recipe is wonderfully adaptable to what you have on hand or your dietary preferences. If whole wheat orzo isn't readily available, regular orzo will work just as beautifully, or you can easily substitute with small pasta shapes like rotini or fusilli, simply cook them according to their package directions. For an added boost of green, stir in a handful of baby spinach or arugula right after combining the hot pasta, letting it wilt gently into the dish. To enhance the Mediterranean feel, consider a sprinkle of Kalamata olives or capers, or swap the feta for a creamy goat cheese if you prefer a different tang. For a vegan option, simply omit the feta, perhaps adding nutritional yeast for a cheesy umami flavor.
Serve this vibrant Roasted Eggplant and Tomato Orzo Pasta as a standalone entree for a casual weeknight dinner or as part of a larger Mediterranean-inspired spread. A simple green salad with a light vinaigrette would be a perfect companion.