Craving a dish that's both sophisticated and surprisingly simple? Prepare to be transported to the sun-drenched shores of the Mediterranean with this irresistible Eggplant Orzo with Toasted Hazelnuts! This recipe is a perfect symphony of textures and flavors - crispy roasted eggplant, perfectly cooked orzo, and crunchy toasted hazelnuts that will make your taste buds dance with delight. Whether you're a seasoned home chef or a cooking novice, this dish promises to elevate your dinner game with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 medium eggplant, diced
- 1 cup orzo pasta
- 1/2 cup hazelnuts, toasted
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prepare for roasting the eggplant.
- Wash the eggplant and cut it into uniform 1/2-inch cubes. Ensure the pieces are roughly the same size to promote even roasting.
- In a large mixing bowl, toss the diced eggplant with olive oil, garlic powder, salt, and pepper. Make sure each piece is evenly coated with the seasoning.
- Spread the seasoned eggplant cubes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispy edges.
- Roast the eggplant in the preheated oven for 20-25 minutes, turning once halfway through cooking, until the edges are golden brown and the pieces are tender.
- While the eggplant roasts, toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Remove from heat when they become fragrant and lightly golden.
- Bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
- Drain the orzo in a colander, reserving a small amount of pasta water for potential moisture adjustment.
- In a large serving bowl, combine the roasted eggplant, cooked orzo, and toasted hazelnuts. Gently mix to distribute ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if needed. If the mixture seems dry, add a small splash of reserved pasta water.
- Serve warm, garnishing with additional toasted hazelnuts on top for extra crunch and visual appeal.
Tips
- Eggplant Roasting Secrets: For the most delicious results, cut your eggplant into uniform cubes to ensure even roasting. Don't overcrowd the baking sheet - this is key to achieving those crispy, golden edges.
- Hazelnut Toasting Technique: Watch your hazelnuts carefully when toasting. They can burn quickly! Remove them from the heat as soon as they become fragrant and lightly golden.
- Pasta Water Magic: Always reserve a little pasta water. It's a chef's secret weapon for adjusting the moisture and binding ingredients together.
- Seasoning Pro Tip: Taste and adjust your seasonings at the end. The reserved pasta water and a final sprinkle of salt and pepper can elevate the entire dish.
- Make-Ahead Friendly: This recipe can be partially prepared in advance. Roast the eggplant and toast the hazelnuts earlier in the day to make final assembly a breeze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
