Heirloom Tomato Orzo Recipe
roasted eggplant, garlic, basil, parmesan breadcrumb
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Ingredients
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Pasta
Vegetables
Toppings
Method
Preparation
- 1
Roast Eggplant
Preheat your oven to 425°F (220°C). Cut the eggplant into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until golden brown and tender, stirring halfway through.
- 2
Cook Orzo
While the eggplant is roasting, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes. Once cooked, drain and set aside.
- 3
Sauté Garlic and Tomatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the heirloom tomatoes (diced) and cook for an additional 5-7 minutes until they start to soften and release their juices.
- 4
Combine Ingredients
Once the eggplant is done roasting, add it to the skillet with the tomatoes and garlic. Stir in the cooked orzo and fresh basil leaves. Season with salt and pepper to taste, mixing well to combine all ingredients.
Topping
- 5
Prepare Breadcrumb Topping
In a small bowl, mix the bread crumbs with the grated Parmesan cheese and a drizzle of olive oil (about 1 tablespoon) to help them stick together. Mix until well combined.
- 6
Add Topping
Transfer the orzo mixture to a baking dish and evenly sprinkle the breadcrumb topping over it.
- 7
Bake
Place the baking dish in the oven at 425°F (220°C) for about 10-15 minutes, or until the topping is golden brown and crispy.
