topBanner
Roasted Eggplant Orzotto

Roasted Eggplant Orzotto

with DIY Pesto and Arugula-Tomato Salad

Read more

Basil, tomatoes and parmesan- some might say the holy trinity of great Italian food! We've caramelized the eggplant through roasting and show you how simple it is to make a DIY Pesto! The orzo is silky and flavourful, like a risotto, cooked absorption-style, with very little stirring. Topped with a fresh citrusy tomato arugula salad, this orzotto is just what you've been looking for to warm your winter nights!

Allergens:Tree Nut/NoixMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

56 g

Red Onion

10 g

Garlic

400 g

Baby Eggplant

10 g

Basil

28 g

Pine Nuts

(ContainsTree Nut/Noix)

56 g

Baby Arugula

28 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lemon

170 g

Orzo

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

80 g

Roma Tomato

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Calories643 kcal
Fat5 g
Saturated Fat5 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber20 g
Protein24 g
Cholesterol12 mg
Sodium540 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Zester
Large Non-Stick Pan
Measuring Cups
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 425°F (to roast the eggplant). Start prepping when your oven comes up to temperature!

2

Wash and dry all produce.* Cut the eggplant into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until golden-brown, 20-25 min.

3

Meanwhile, mince or grate the garlic. Cut the tomatoes into 1/2-inch cubes. Finely chop the basil leaves (including the stems). Chop half the arugula. Zest the lemon, then cut into wedges.

4

Heat a large non-stick pan over medium heat. Add the pine nuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

5

Add a drizzle of oil to the same pan, then half the red onion and half the garlic. Cook, stirring often, until the onion softens, 2-3 min. Reduce the heat to medium, then add the orzo, broth concentrate and 2 cups water. Cook, stirring occasionally, until the orzo is tender and all of the liquid is absorbed, 12-14 min.

6

Meanwhile, in a medium bowl, combine the basil, chopped arugula, Parmesan, pine nuts, half the lemon zest and remaining garlic with a drizzle of oil – just enough to make the mixture runny! Season with salt and pepper. Set aside. In another medium bowl, combine the remaining lemon zest and a drizzle of oil. Add the tomatoes, remaining arugula and remaining onions.

7

Stir the eggplant and the pesto into the orzo. Season with salt and pepper. Divide the roasted eggplant orzo and arugula-tomato salad between plates. Squeeze over a lemon wedge, if desired.