Baked orzo with eggplant and mozzarella from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Delys77 on May 31, 2024

    This is similar to an ottolenghi version I have made. It turned out nicely but the method in the Ottolenghi versrion yields a better result.

  • sharone7 on April 08, 2021

    I didn't have quite enough eggplant so I filled in with mushrooms.

  • michalow on October 14, 2019

    The amount of water/stock called for seems...flexible. I forgot to put in any at all, and after 40 minutes of baking, the orzo was just a little firmer than I wanted. I added about 2 Tbs. of hot water, covered with foil, and returned to the oven. Fifteen minutes later it was perfect.

  • macfadden on August 06, 2016

    This is fantastic! It is well worth having the oven on all that time in summer and I make it regularly when the ingredients are in season. It has excellent texture, and is wonderfully chewy where there are mozzarella chunks. I use whole wheat orzo. Though some people clearly are, I'm not a big fan of the crusty, dry pasta layer on top that forms when you take it off the foil, so I just leave it on the whole time.

  • leahorowitz on September 14, 2014

    Perfect comfort food. Used different pasta (casarecce) and it worked fine - same amount of stock and time in the oven. Covered the pasta with aluminum foil for the first 30 mins.

  • michalow on September 22, 2012

    Eggplant adds nice contrast of texture, but less would be fine. Lemon zest surprisingly great here. Double the carrots and celery, add extra clove of garlic. Water instead of stock is fine. 8 oz of orzo = 1.25 cups.

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