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!

  • Servings: 4
  • Difficulty: easy
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3 Baby Eggplant, Diced

8 Ounces Orzo

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

Parmesan Cheese, for Garnish

Salt 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 cheese.

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