Roasted Eggplant Orzotto
with DIY Pesto and Arugula-Tomato Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
56 g
Red Onion
10 g
Garlic
400 g
Baby Eggplant
10 g
Basil
28 g
Pine Nuts
(Contains Tree nuts)
56 g
Baby Arugula
28 g
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Lemon
170 g
Orzo
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
80 g
Tomato
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F (to roast the eggplant). Start prepping when your oven comes up to temperature!
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.
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.
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.
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.
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.
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.
