Aegean Eggplant Aubergine Tomato Orzo Casserole
Dive into the vibrant flavors of the Mediterranean with this Aegean Eggplant Aubergine Tomato Orzo Casserole. This hearty vegetarian dish combines tender, golden-seared eggplant, juicy roasted cherry tomatoes, and perfectly cooked orzo pasta, all infused with bold spices like oregano, basil, and a hint of cinnamon for a uniquely warm and aromatic touch. Finished with a tangy sprinkle of feta cheese and fresh parsley, this casserole is baked to perfection in a savory vegetable broth that ties all the flavors together. Ideal for weeknight dinners or special gatherings, this easy-to-make dish offers a comforting yet elevated spin on classic Mediterranean cuisine. It's a one-pan wonder that's as wholesome and nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 cups cherry tomatoes
- 1 cup orzo pasta
- 1 medium yellow onion
- 3 large garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons crushed red pepper flakes
- 2 cups low-sodium vegetable broth
- 0.5 cups feta cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/2-inch thick rounds, then salt them lightly and set aside on a paper towel for 10 minutes to remove excess moisture. Pat them dry.
While the eggplant rests, halve the cherry tomatoes, finely chop the onion, and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches and sear for 2-3 minutes on each side until lightly golden. Set aside.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the onions for 3-4 minutes until softened. Add the garlic, oregano, basil, cinnamon, and red pepper flakes, and sauté for another 1 minute until fragrant.
Stir in the cherry tomatoes and cook for 5-6 minutes until they begin to soften and break down. Season with salt and black pepper.
In a 9x13-inch baking dish, spread the uncooked orzo in an even layer. Arrange the seared eggplant slices over the orzo.
Pour the tomato mixture over the eggplant and orzo, spreading it evenly. Carefully pour the vegetable broth into the casserole dish, ensuring the liquid covers the orzo.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle crumbled feta cheese evenly across the top, and bake uncovered for an additional 10 minutes until the cheese is slightly golden and the liquid has been absorbed.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 39.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 610 mg | 47% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
