baked orzo with eggplant and mozzarella

By Smitten Kitchen (754 recipes)
baked orzo with eggplant and mozzarella

Ingredients

  • 1 1/2 cups (355 ml) vegetable stock
  • 1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
  • 1 celery stalk, in a 1/4-inch dice
  • 1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
  • 1 medium carrot, peeled and cut into 1/4-inch dice
  • 1 medium onion, finely diced
  • 1 teaspoon (6 grams) tomato paste
  • 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
  • 1 to 3 tablespoons fresh oregano, chopped
  • 1/4 cup (60 ml) olive oil
  • 3 garlic cloves, minced
  • 3 medium tomatoes, diced
  • 4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
  • 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
  • Salt and black pepper

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Instructions

Read the preparation instructions at Smitten Kitchen


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