Baked Orzo with Eggplant and Mozzarella

SMITTEN KITCHEN
16Ingredients
65Minutes
550Calories

Ingredients

US|METRIC
  • 1 eggplant (large, mine was just over 1 1/4 pounds/570 grams, cut into 3/4-inch dice)
  • salt
  • black pepper
  • 1/4 cup olive oil
  • 1 medium carrot (peeled and cut into 1/4-inch dice)
  • 1 celery stalk (in a 1/4-inch dice)
  • 1 onion (medium, finely diced)
  • 3 garlic cloves (minced)
  • 8 ounces orzo (a rice-shaped pasta, rinsed)
  • 1 teaspoon tomato paste
  • 1 1/2 cups vegetable stock
  • 3 tablespoons fresh oregano (chopped)
  • 1 teaspoon grated lemon zest (or more to taste, up to the zest of a whole lemon)
  • 4 ounces mozzarella (firmer is better here, cut into 1/3-inch dice)
  • 1 1/2 ounces Parmesan (a generous 1/2 cup or 45 grams, grated)
  • 3 medium tomatoes (diced)
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    NutritionView More

    550Calories
    Sodium39% DV930mg
    Fat37% DV24g
    Protein41% DV21g
    Carbs22% DV65g
    Fiber40% DV10g
    Calories550Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium930mg39%
    Potassium900mg26%
    Protein21g41%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber10g40%
    Sugars11g22%
    Vitamin A80%
    Vitamin C35%
    Calcium40%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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