Eggplant and Orzo Salad

Eggplant and Orzo Salad

The perfect Vegetarian Dinner for any Season! This Eggplant and Orzo Salad brings loads of flavor and color to any table!

[recipe servings=4 time=30 Minutes difficulty=easy]


3 Baby
Eggplant, Diced

8 Ounces

2 Tablespoons
Olive Oil

1 Pint
Cherry Tomatoes, Halved

2 Garlic
Cloves, Minced

¼ Cup
Capers, Drained

½ Teaspoon
Crushed Red Pepper Flakes, to Taste

Cheese, for Garnish

and Pepper to Taste



  1. Place the Eggplant in a
    colander, toss with salt and let sit for 15-30 minutes. After draining,
    squeeze out as much water as possible with a clean dish towel.
  2. Meanwhile, bring a large pot of
    salted water to a boil. Add the Orzo and cook for 9-10 minutes. Reserve ½
    cup of pasta water, drain the Orzo and return to the pot. Drizzle with Olive
    Oil to prevent sticking.
  3. Heat a large skillet with 1
    tablespoon olive oil over medium heat. Add the eggplant and tomatoes and
    cook for 5 minutes, until beginning to soften. Add the garlic and continue
    to cook until the Tomatoes burst and release their juices, reducing heat
    as necessary to prevent burning and stirring regularly.
  4. Add the Orzo, Capers and Red Pepper
    Flakes to the skillet with the Vegetables, along with enough pasta water
    to make a sauce. Season with Salt and Pepper and serve with Parmesan



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