Grilled Eggplant and Orzo Salad

Grilled Eggplant and Orzo Salad

Smoky grilled eggplant and tender orzo come together in a tangy, herb-flecked salad.

Total 50 min Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Charred eggplant cubes add a smoky depth to this Mediterranean-inspired orzo salad, brightened with lemon, feta, and fresh herbs. Serve it warm or at room temperature as a side dish or light lunch, and expect leftovers to taste even better after the flavors mingle overnight.

Ingredients

  • 1 pound eggplant, cut into 3/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 1/2 cups orzo pasta
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 cup kalamata olives, pitted and halved

Method

  1. Preheat a grill or grill pan to medium-high heat.

  2. Toss the eggplant cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. Thread the eggplant onto skewers or arrange in a grill basket, then grill, turning occasionally, until charred and tender, 10 to 12 minutes.

  4. Meanwhile, bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions until al dente, about 8 to 9 minutes.

  5. Drain the orzo and spread it on a baking sheet to cool slightly, about 10 minutes.

  6. In a large bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

  7. Remove the grilled eggplant from skewers and add it to the bowl along with the cooked orzo, cherry tomatoes, red onion, olives, parsley, and mint.

  8. Toss the salad gently to combine, then fold in the crumbled feta.

  9. Serve warm, or cover and refrigerate until chilled, at least 30 minutes.

Rate this recipe

★ 3.3 (1)

Grilled Eggplant and Orzo Salad

Charred eggplant cubes add a smoky depth to this Mediterranean-inspired orzo salad, brightened with lemon, feta, and fresh herbs. Serve it warm or at room temperature as a side dish or light lunch, and expect leftovers to taste even better after the flavors mingle overnight.

50 min 6 servings 320 cal

Ingredients

  • 1 pound eggplant, cut into 3/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 1/2 cups orzo pasta
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 cup kalamata olives, pitted and halved

Method

  1. 1

    Preheat a grill or grill pan to medium-high heat.

  2. 2

    Toss the eggplant cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. 3

    Thread the eggplant onto skewers or arrange in a grill basket, then grill, turning occasionally, until charred and tender, 10 to 12 minutes.

  4. 4

    Meanwhile, bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions until al dente, about 8 to 9 minutes.

  5. 5

    Drain the orzo and spread it on a baking sheet to cool slightly, about 10 minutes.

  6. 6

    In a large bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

  7. 7

    Remove the grilled eggplant from skewers and add it to the bowl along with the cooked orzo, cherry tomatoes, red onion, olives, parsley, and mint.

  8. 8

    Toss the salad gently to combine, then fold in the crumbled feta.

  9. 9

    Serve warm, or cover and refrigerate until chilled, at least 30 minutes.