Introduction to Roasted Eggplant & Tomato Orzo Pasta
Let me take you on a little culinary adventure that begins in my cozy kitchen—a place not just of cooking, but of gathering and creating memories. Today, we’re diving into the delightful world of roasted eggplant & tomato orzo pasta. This dish is a vibrant blend of flavors that’s not just a feast for the eyes but also a hug in a bowl. Perfect for busy days, it can be whipped up in under an hour, making it a lifesaver for anyone juggling family schedules or work commitments. Trust me, you’ll feel like a master chef impressing your loved ones without spending all day slaving over the stove.
Why You’ll Love This Roasted Eggplant & Tomato Orzo Pasta
This roasted eggplant & tomato orzo pasta is a culinary gem you’ll cherish. It’s quick to make, ready in less than an hour, and brimming with fresh, wholesome ingredients. The rich flavors meld beautifully, creating a palate-pleaser for the entire family. Plus, it’s a fantastic way to sneak in those veggies for picky eaters. Whether it’s a family dinner or a meal prep solution, this dish has your back!
Ingredients for Roasted Eggplant & Tomato Orzo Pasta
Gathering the right ingredients is half the fun! Here’s what you’ll need for this mouthwatering roasted eggplant & tomato orzo pasta:
- Eggplant: Look for a medium-sized purple eggplant, firm to the touch. It’s creamy and savory, adding depth to your dish.
- Olive Oil: You’ll use this for roasting both the eggplant and tomatoes. A good quality extra virgin olive oil enhances the flavor.
- Salt and Pepper: Essential for seasoning! These simple spices bring out the natural flavors of your ingredients.
- Cherry or Grape Tomatoes: Sweet and juicy, they add a pop of color and freshness to your pasta.
- Orzo: This small pasta is the heart of the dish! Whole wheat orzo makes it a healthier choice, packed with fiber.
- Feta Cheese: Crumbled feta contributes a tangy, creamy texture that perfectly complements the roasted veggies.
- Fresh Basil and Parsley: These herbs provide aromatic freshness. They’re indispensable in Mediterranean cuisine!
- Pine Nuts: Toasted pine nuts add a nutty crunch, elevating the dish’s texture and flavor.
- Lemon Juice: A splash of acidity brightens the overall flavor, balancing the richness of the other ingredients.
- Garlic: When pressed or minced, garlic adds a warm, savory note that rounds out the flavor profile.
- Red Pepper Flakes: If you like a bit of heat, a pinch of red pepper flakes will do the trick!
- Cooking Water: Make sure to reserve some pasta water! It’s great for adjusting the sauce’s consistency.
You can find exact quantities for each ingredient at the bottom of this article, perfect for printing. Have fun exploring substitutions or adding your favorite veggies to make this dish uniquely yours!
How to Make Roasted Eggplant & Tomato Orzo Pasta
Preheat the Oven and Prepare the Baking Sheets
Let’s kick things off by preheating your oven to 400 degrees Fahrenheit. This step is crucial for even roasting and truly brings out the flavors in the eggplant and tomatoes. Line a large and a small rimmed baking sheet with parchment paper. This not only makes cleanup easy but ensures your veggies won’t stick. While you’re at it, place one rack in the middle and another in the upper third of the oven for optimal heat distribution.
Roast the Eggplant
Next, let’s focus on that lovely eggplant! Start by cutting it into ¾-inch cubes. Toss these cubes in two tablespoons of olive oil, seasoning them with salt and pepper to taste. Spread them out in a single layer on the large baking sheet, giving each piece some room to breathe. Now, roast the eggplant for about 25 minutes. Make sure to toss them halfway to get that golden-brown perfection. Keep an eye on them; the ideal eggplant is tender with a slightly crispy exterior.
Roast the Tomatoes
While the eggplant is roasting, it’s time to prepare the tomatoes. In a small bowl, toss the halved cherry or grape tomatoes with one teaspoon of olive oil. Sprinkle on some salt and pepper for flavor. Wait until the eggplant has been in the oven for about 12 minutes before placing the tomatoes on their own baking sheet. Roast them for around 12 minutes until they’re juicy and bursting with flavor. Timing is key, so don’t forget to set your timer!
Cook the Orzo
Now, let’s get that orzo cooking! In a large pot, bring salted water to a boil. Once it’s bubbling, add in your whole wheat orzo. Cook it for about 9 minutes until it’s al dente. Remember to taste it, as the texture is key! Before draining, be sure to reserve about one cup of the cooking water. This starchy water will be golden later for adjusting the sauce’s consistency.
Prepare the Dressing
While the orzo is cooking, let’s whip up the dressing! In a small bowl, whisk together two tablespoons of olive oil, one tablespoon of fresh lemon juice, and two cloves of minced garlic. Add a quarter teaspoon of salt and a pinch of red pepper flakes if you want a little kick, finishing with a sprinkle of freshly ground black pepper. Each component plays a role in balancing the dish, creating a flavorful harmony!
Combine Ingredients
Now comes the exciting part—combining everything! Start by transferring the drained orzo into a large serving bowl while it’s still warm. Drizzle your delicious dressing over the hot orzo, tossing to coat well. Next, fold in the roasted eggplant and tomatoes, crumbled feta cheese, freshly chopped basil, parsley, and the toasted pine nuts. Adjust the texture by adding some reserved pasta water or a splash of olive oil if needed. Taste and season with more salt and pepper if desired. Serve immediately and bask in the glory of your delicious creation!
Tips for Success
- Use a good quality olive oil for roasting; it enhances the flavor beautifully.
- Don’t overcrowd the baking sheets; give each piece of eggplant and tomato enough space to roast evenly.
- When seasoning, start light; you can always add more salt and pepper later.
- Experiment with herbs; fresh oregano or thyme can also be delightful additions.
- For leftovers, store in an airtight container and enjoy within three days!
Equipment Needed
- Large Pot: For cooking your orzo. A deep saucepan works too!
- Baking Sheets: You’ll need two, but you can use a single large one if necessary.
- Parchment Paper: Great for easy cleanup. Aluminum foil can be a substitute.
- Mixing Bowls: For mixing your dressing and tossing the ingredients together.
- Measuring Cups and Spoons: Essential for accuracy in your ingredients.
Variations of Roasted Eggplant & Tomato Orzo Pasta
- Swap the Veggies: Feeling adventurous? Try adding zucchini, bell peppers, or spinach for added color and nutrients.
- Make it Vegan: Skip the feta cheese or substitute it with a plant-based cheese for a dairy-free version.
- Protein Boost: Toss in some cooked chickpeas or grilled chicken for an extra layer of heartiness.
- Gluten-Free Option: Substitute whole wheat orzo with gluten-free pasta or quinoa for a fulfilling alternative.
- Herb Infusion: Experiment with different herbs like dill, cilantro, or a sprinkle of Italian seasoning for a flavor twist!
Serving Suggestions for Roasted Eggplant & Tomato Orzo Pasta
- Side Salad: Serve with a simple arugula salad drizzled with lemon vinaigrette for a refreshing contrast.
- Wine Pairing: A chilled Sauvignon Blanc or a light red like Pinot Noir complements the dish beautifully.
- Garnish: Top with extra crumbled feta and a sprinkle of fresh basil for a stunning presentation.
- Bread: Offer warm crusty bread or garlic bread on the side for dipping.
- Relax Atmosphere: Set the table with candles and a cozy cloth for a delightful dinner experience.
FAQs about Roasted Eggplant & Tomato Orzo Pasta
Can I use other types of pasta instead of orzo?
Absolutely! While this recipe shines with orzo, feel free to swap it for any pasta shape you love. Bowties, penne, or even gluten-free options work well. The flavors of roasted eggplant and tomatoes will still shine through!
How do I store leftovers?
To keep your roasted eggplant & tomato orzo pasta fresh, store it in an airtight container in the fridge. It should last for about three days. Just give it a quick toss before serving to revive the flavors!
What can I serve with this dish?
This pasta dish pairs wonderfully with a light side salad or some warm crusty bread. You might also enjoy it alongside grilled chicken or fish for a heartier meal.
Can I make this dish ahead of time?
Yes! You can prep the roasted eggplant and tomatoes in advance. Just store them separately until you’re ready to cook the orzo and combine everything. It saves time on those busy nights!
Is this dish suitable for meal prep?
Definitely! This roasted eggplant & tomato orzo pasta is great for meal prep. Pack it into single portions, and you’ll have a delicious, healthy lunch or dinner on hand throughout the week.
Final Thoughts
Cooking this roasted eggplant & tomato orzo pasta isn’t just about the meal; it’s about the joy that comes from creating something beautiful and flavorful. Each bite is a celebration of summer produce, a moment of respite from the busy world. As you savor this dish, you’ll find comfort in knowing it embodies love and care—both for yourself and those you serve. Whether it’s a busy weeknight dinner or a special gathering, this recipe brings hearts together around the table, making memories that linger long after the last forkful has been enjoyed.
Print
Roasted eggplant & tomato orzo pasta for a delicious meal!
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delicious roasted eggplant and tomato orzo pasta dish that’s perfect for any meal.
Ingredients
- 1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
- 2 tablespoons olive oil (for eggplant)
- Salt and pepper (to taste)
- 1 cup cherry or grape tomatoes, halved
- 1 teaspoon olive oil (for tomatoes)
- ½ pound DeLallo Organic Whole Wheat Orzo
- ⅓ cup crumbled feta
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice
- 2 cloves garlic, pressed or minced
- ¼ teaspoon salt (for dressing)
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper (to taste)
Instructions
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle and another in the upper third. Line one large and one small rimmed baking sheet with parchment paper.
- Toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper on the large baking sheet. Arrange in a single layer and roast for about 25 minutes, tossing halfway.
- Toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper on the small baking sheet. Wait to place it in the oven until the eggplant is tossed. Roast for about 12 minutes.
- Bring a large pot of salted water to boil. Add the orzo and cook until al dente, about 9 minutes. Reserve about 1 cup of cooking water, then drain the orzo and transfer to a large serving bowl.
- Whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes, and black pepper for the dressing. Drizzle over the warm orzo and toss to coat.
- Add the roasted eggplant, tomatoes, feta, basil, parsley, and pine nuts to the orzo. Toss to combine, adding reserved pasta water or more olive oil if needed. Season to taste with additional salt and pepper. Serve immediately.
Notes
- This dish can be served warm or at room temperature.
- Feel free to substitute or add your favorite vegetables.
- Adjust the level of spice by adding more or less red pepper flakes according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
