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Roasted Eggplant Orzo Salad Recipe

Roasted Eggplant Orzo Salad recipe


This is a yummy pasta salad with roasted eggplant and orzo. It's mixed with a creamy dressing, fresh herbs, and crunchy nuts. It's good for lunch or dinner and is very tasty!


1 large eggplant
1 whole bulb of garlic
250 g orzo pasta
2 tbsp tahini
1 lemon
15 g fresh parsley
30 g walnuts
150 g cherry tomatoes
1 tbsp olive oil
Salt to taste
Black pepper to taste


Preheat the oven to 200°C (392°F).
Pierce the eggplant with a fork and place it on a baking sheet along with the whole garlic bulb. Roast in the oven for 30 minutes or until the eggplant is soft and the garlic is tender.
While the eggplant is roasting, cook the orzo pasta according to the package instructions, then drain and set aside.
Once the eggplant and garlic are done, let them cool slightly. Peel the eggplant and squeeze the garlic out of its skin.
In a large bowl, mash the eggplant and garlic together with a fork.
Stir in the tahini, juice of the lemon, olive oil, and season with salt and pepper to taste.
Chop the parsley and halve the cherry tomatoes, then add them to the eggplant mixture.
Toast the walnuts in a dry pan over medium heat until fragrant, then roughly chop them.
Add the cooked orzo to the eggplant mixture, along with the toasted walnuts, and mix well.
Adjust the seasoning if necessary and serve the salad garnished with extra parsley.

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