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Roasted Eggplant Orzo Salad Recipe

Roasted Eggplant Orzo Salad recipe

Stashcook

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!

Ingredients

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

Method

1
Preheat the oven to 200°C (392°F).
2
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.
3
While the eggplant is roasting, cook the orzo pasta according to the package instructions, then drain and set aside.
4
Once the eggplant and garlic are done, let them cool slightly. Peel the eggplant and squeeze the garlic out of its skin.
5
In a large bowl, mash the eggplant and garlic together with a fork.
6
Stir in the tahini, juice of the lemon, olive oil, and season with salt and pepper to taste.
7
Chop the parsley and halve the cherry tomatoes, then add them to the eggplant mixture.
8
Toast the walnuts in a dry pan over medium heat until fragrant, then roughly chop them.
9
Add the cooked orzo to the eggplant mixture, along with the toasted walnuts, and mix well.
10
Adjust the seasoning if necessary and serve the salad garnished with extra parsley.

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