I made this last night…delicious! I used about 3/4 tablespoon of dried oregano, zest from a entire lemon, and vegetable broth and found the seasons to be just right. Nina — It should probably be fine without them. ), and bake it for the same amount of time in a large circular aluminum pan. It may have also convinced me to buy Ottolenghi’s book :) But only once I’ve got my copy of yours and eaten it alllll! Overall, the dish is looser than the orzo version or other pasta bakes, but delicious and hearty all the same. I may have used a bit more salt since I added pinches as I was frying the mirepoix. Jun 29, 2019 - Aubergine comes into its own when cooked over flame or roasted: try it in feta parcels, a crunchy salad and a moreish puree I’m thinking I would toss some chopped kalamata olives on top! I’ll take you to the West Side Market and introduce you to restaurants whose prices will make your NYC self weep with joy. I usually love your recipes, and this one’s failure was so unusual that I thought you might want to know. I am on my way to the store right now to buy the things I am missing. This made me just laugh out loud because I just had a conversation with a friend last night about how she has officially declared it “fall” and she will no longer be wearing shorts, only pants, sweats, long sleeve shirts, and hoodies :-) She made me dinner last night so I think this might be the perfect payback to go with her fall theme at the moment! I could go on and on about how much I love your recipes – (but that might bore you:)). Also, this comment on the subject makes me laugh. It’s raining outside…I’m totally making this tonight. I assume it’s just after you add the tomato paste? How can I get a printer friendly version? Thank you. I added quite a bit more tomato paste to get a nice rich flavour. Yes, it is absolutely weird that I did that but he works hard and it’s important to me that he has at least good food to look forward to. No, well, it’s very different from orzo, which is just pasta shaped like rice. R — 4 ounces was a weight but I think you meant in grams? I am really loving eggplant right now! I’ve made it twice in the past several weeks. Thanx for sharing! I saw this yesterday and immediately had to try it so I made it up last night and loved it. For all the spices, etc., in this dish (and I used the full 3 T of oregano), it’s strangely meh. Thanks for helping me branch out! WIth this and my flannel sheets, I am ready for fall! Incredible. It was divine, and now I must have his cookbook. And a salad. I’m going to add more lemon zest next time and a few kalamata olives all chopped up. It’s the kind of recipe I will make for years! It’s eggplant season in Australia & our little garden is popping out lots of the them. I suspect the leftovers will be even better! until golden-brownish. I’d either add a little more orzo next time or reduce the liquid (depending on how you like your pasta to veggie ratio). This looks amazing, and I’m sure it tastes amazing too. All my favorite ingredients too. I’ve made a couple of Ottelenghi’s recipes and they’ve all been delicious! I’m definitely going to give this a try for dinner tonight. My garden has been producing eggplant faster than I can pick them this summer and I’ve been running out of new ways to cook them up… This was perfect!! Thanks Deb, thanks Yotam…, I found the orzo on top came out very uncooked :( I think this may be why Ottolenghi recommends layering the tomatoes on the top: The moisture from those would like have prevented any raw orzo bits as it baked. I am not an orzo fan, but have some laying around my pantry and was trying to figure out what to do with it! I noticed only one other commenter had a similar experience and I was wondering if it could be due to the larger size orzo of this brand? Do you think I could do this with canned tomatoes? Wanting to reduce the use of oil, after salting and rinsing the eggplant I microwaved it for a minute and then sautéed and that worked well. I desperately want it to be fall (32 weeks pregnant here in NC), but it’s actually become a MORE humid over the last week :( So much for pinning all of those cute autumn outfits. As others have said, this was amazing. Also can this be made with gluten free orzo It was somewhere between a risotto, ratatouille and pasta bake, and man was it good. I may just have to make this for dinner tonight! As someone already mentioned, if you used commercial canned vegetable broth, cut the salt to about 1/2 tsp. I’m not convinced that the carrots and celery add anything to the eggplant and tomatoes. I can’t wait to make this, but the temperature in florida has to go down into the 70s before I even consider it. Wonderful dish! Like no other baked pasta dish I have tried before. By the way, I can’t wait for your book…first book that I’ve ever preordered from Amazon ( and I read a LOT, so that’s really saying something)! Just to let you know that this dish made the list of the 25 mouthwatering dishes from different blogs in From Brazil To You…Cheers! Mix to combine, then spoon into a shallow serving bowl. can’t wait to search around for more recipes! wow – can’t wait to try this !!! It turned out perfectly, and I followed the recipe to a tee – well, I may have put in an extra carrot b/c I love carrots! You might want to check out the comment guidelines before chiming in. Thanks! Lauren — At the end, when you mix the whole thing together before you bake it. Hi Maddy — If you don’t think they’ll bake through in 40 minutes, you might want to brown them up in a pan first. Like some folks, I might add some kalamatas to kick up the taste a little, and agree that some zucchini could work well also. Thank you for sharing! What is your recommendation? Allie — You can always increase the paste to your taste. Do you think I could add ground veal to this recipe? I should get on that. It looks and sounds amazing. Fry for 8 minutes, stirring pieces occasionally. Thanks for another great recipe…. I’ll eat my way out.” Definitely the best thing I’ve read this morning. Maybe because I neglected to rinse the orzo? Also, since I am in the southern hemisphere and tomatoes are out of season and ridiculously expensive at the moment I replaced the fresh tomatoes with a tin (juice and all) and reduced the broth. I had a dream about making this last night (I have never used orzo. See more ideas about Ottolenghi recipes, Recipes, Ottolenghi. Mmmmm… those eggplant pillows, mozzarella cheese pulls, lemon zest as a zippy contrast that keeps the whole thing peppy. I will try the freezing on wax paper of tomato paste, too. Again sincere thanks. I bought two eggplants at the farmers market and needed something to do with them. Jul 31, 2017 - aubergine and pomegranate molasses was one of my faves we made that day. :), Oh boy, that looks SO delicious:) I need to make this asap! Going to try it with mushrooms instead of eggplant next time…. I am sorry. In the individual dishes, I got five servings. I followed Ottolenghi’s exact amounts but completely agree with you to significantly decrease the amount of carrots and celery. I was super excited to try it, but mine has an off texture and muted flavors – like maybe I didn’t rinse the orzo enough and there was way too much starch – that’s the only possible reason I can think. I’m not the biggest fan of eggplant, but I bet zucchini would fit tastefully here as well. Still delicious and wonderfully take-to-work friendly – but I have no doubt the original cheeses would be tastier. That’s just what I did. I used fresh thyme instead of oregano, but followed all the other directions to a T. I had no problems with runny-ness or blah-ness as some other commenters have mentioned. 2 questions. Another thought might be to add a can of chick peas instead of the tofu. Made this once before and we really enjoyed it. Oh man, that looks PERFECT! My orzo was overcooked despite the whole casserole being a little on the watery side. It was their large-sized orzo. Leftovers were heavenly with a sunny side up egg and sriracha! and i love fall too – even though it’s still hot as blazes down here in dc (yep, still swampy). Kindra — Up to you. This is one of the most delicious dishes I have ever tasted! My eggplant was tiny, so I added 2 medium zucchini. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. It actually baked nicely; I didn’t even end up with a “crunchy” top even though I took off the cover. Best regards!!! Also added some pieces of 1 Italian sausage, about 15 green olives halved, an extra carrot and celery and used chicken stock instead. Perfect Fall meal, although yes, it still feels like summer. It was perfection. I made this tonight, and overall loved the flavors and final product! Wonderful……I added fresh yellow zucchini….olives are next! Sigh…. This is delicious in any season and the family always says hooray when it’s on the menu. Once hot, add the oil and once the oil is shimmering, add the eggplant. I bet it will become a staple in our food routine! I’ve made this many times. cool! Thanks for the inspiration! I learned to enjoy them grilled, but this was one of the first eggplant recipes that I made and gobbled down and came back for more. So good! This one is delicious and reheats so easily. I can’t wait for dinner tonight. I used an entire lemon for the zest and loved it. Thanks Deb! I just finished it off for lunch after a couple nights of dinner. It was too much oregano for me, but my family liked it. It’s ok to eat the entire batch at once, right? Jay and Katherine — Yes. Still, we are trying to reduce wheat so next time will try with a combination of brown and red rice (orzo didn’t hold up when dish reheated). I did make one substitution: I used chicken stock rather than vegetable stock. As far as consistency, it turned out well. I made this last night for my vegetarian lunch bunch. Thanks for showing me another recipe of his! Overall, it was good flavor, but I was pleased b/c I was able to get lots of veggies & protein (via quinoa). The juice and zest definitely added to the dish. Article by The Guardian. I love every recipe of yours I have tried! And because I’m weird and spot spelling errors like some sort of freak (in others’ writing, but sadly, not often in my own…), eggplant is misspelled in the list of ingredients. The eggplants sucked up all my oil, so I had to add a little more when I moved onto the mirepoix. Sounds delicious… I’m curious to know if you have any thoughts on a variation involving mushrooms? I have made this many times – a favorite! Maybe I missed it in the directions, but I don’t see where you added the liquid. My husband, who has not cooked a meal of his own in well over a year now, made this dish- THIS ONE- for me tonight. I am going to try it again with the broth to see how different it is, I imagine it’ll be softer and maybe more rice-like but I had it again for leftovers this morning and it was still SO good! moment for me. It reheated wonderfully. I love eggplant. I used the zest of a whole lemon, and it really gave the dish just enough flavor to be outstanding! Your Orzo and Eggplant Casserole might be a nice place to start. I skipped the carrots and it turned out great. Such a shame for european readers it’s always in cups-inches-fahrenheit etc. I have had a box of orzo in my cabinet for quite sometime and not sure what I was going to make with it. Probably doesn’t need to saute as long, either, if at all. I absolutely adore eggplant! Great! Rice And Orzo A Life Time Of Cooking vegeyum ... Bijna Net Zo Lekker Als Thuis Ovenschotel Van Orzo Aubergine www.bijnanetzolekkeralsthuis.nl. I walk right past the peaches at the market so I can get to the new apples instead. 1 1/2 cups (355 ml) vegetable stock Wish I had done this with my eggplant two nights ago! Cook together for 5 more minutes on medium heat. I’m guessing after the orzo & tomato paste? words cannot describe how much i lovee orzo. YUM! Huh! And since there are only two of us, we have enough left for a few more dinners this week. I swear it was the best thing I have ever made from you. Great comfort food. @Jay #244: The tomato paste adds to the flavor in a big way. Thanks for continuously providing great ideas! It came out really tasty :). Holy moly, this turned out awesome. I made this tonight for dinner and I am obsessed. I assumed the salting of the eggplant was to get it less sponge-like to prevent it soaking up all the oil in the pan…despite liberal salting and a 35 minute sit, my eggplant sucked up all the oil like a complete jerk. Loved this – the combination of ingredients is superb… I couldn’t face reading all 330 comments, but wonder if anyone else found that adding the extra teaspoon of salt was a bit too much? I made this and successfully made into a one pot skillet recipe. I’ve never been very fond of eggplant, but this recipe makes me want to give it another chance! I also had spinach that had to be used and I added some great northern beans too. For the amount if work won’t be making again. It was delicious! I was just wondering, is it really only supposed to be 1 teaspoon of tomato paste? -I used chicken stock in place of the veg stock (I keep chicken on hand and always prefer the flavor) I’ve made this twice in the last week (chilly blustery fall in Anchorage has me craving comfort foods). Made this exactly as recipe shows. I am going to print this recipe and I will have my husband and I do this so it’s more sort of a bonding in the kitchen.Thanks! It’s recipes like this that make my lactose-intolerant self pop a Lactaid. When do you add the vegetable broth? It took a bit longer than expected and next time I will start the process a little earlier. DEB, you’re great thank you for the added weights and all. Can this be baked in the same pan that you use to cook everything? I made this dish for dinner party last night as the main course and it was a hit. Thanks Deb! Brilliant! I used WHole Foods brand organic orzo. Tastes almost like pizza, no joke, except the eggplant steals the show. Search recipes by ingredient or browse through the chapters. This was good! I am going to try another recipe from this book. A sweet version with butter and cinnamon would be lovely too! Keep up the great work! Loved it! Anyway- thanks for the recipe! Oh my gosh… it’s been way too long since I’ve tried a new recipe from you! Catie — “Like a complete jerk” — love it! This looks yummy and easy. Once hot, add the oil and once the oil is shimmering, add the eggplant. I agree with the other raves here – this was filling and comforting without being heavy. Perfect timing, it looks delicious. I love the brightness that the lemon zest gave to this! Am making this now with beautiful Icelandic barley – delicious. I made this dish this evening (I just happened to have pretty much everything on hand, so I figured, what the heck?!?) Thanks. Looking forward to leftovers this week. Okay, I might. But, if you only have one or the other, definitely don’t run back to the store over this, it’s not like the water-packed type won’t work. I made it last night exactly as written, but I just mixed everything in my skillet and baked it in that. Delicious, too.. So I skipped the rinsing step. But, I’m presently at the lake and it’s so hard to get the pilot light lit in our oven that there is no way for me to bake this. not a fan of pasta dishes with 20 kilos of cheese in it! I actually add more celery and carrots because I love them, and a tablespoon of tomato paste instead of a teaspoon, but otherwise follow the recipe exactly and it is FABULOUS!!! I didn’t do the mirepoix bit, and I used fresh basil instead of oregano and added some kale because I had to use them up. This is exactly what I was emailing you about! I’ve never baked orzo before, but now I’m going to have to do it :). Thanks! If you don’t like or don’t have either, thyme, fresh or dried, would work well here but it’s much stronger in flavor and only half as much should be needed. This looks so yummy and healthy and full of carbs, exactly what I need after a hard day’s work. Soooooo good! It’s very satisfying for something vegetarian. Was able to cook everything in my cast iron pan so only had 1 pot to clean which is always a blessing. One advisory I would give is that if you have juicy tomatoes, you can reduce the amount of water/broth. Thanks for another keeper! I used 1 tablespoon dried oregano instead of the fresh. It’s amazing how much flavour there is in such a simple combination. And then I had to wait four months to make it because it wasn’t eggplant season yet. after mixing) :) Such a great idea for dinner! This was a really great recipe – nice way to work eggplant (which I love) into a weekday menu and super simple to make. Easy substitution. All are good (I am biased) but from the comments, I’d say this causes the biggest surprise in flavor, followed by the zucchini tomato. Everybody loved it, even the 4- and 1-year-olds. I tweaked the recipe to replace the eggplant with two large zucchini and some mushrooms (picky kids, lack of patience for the eggplant to de-bitter). If I add it would I have to change any of the other ingredients? Not two days ago I told a friend about your zucchini rice gratin after she suggested making an eggplant lasagna. I made this for dinner tonite — have been waiting for a week to make it because I was out of town when you first posted it. i agree with the previous reviewer that you may want to change the directions to rinse the pasta *just before* adding into the veg mixture so they don’t clump together. Made it on acool night and we loved it! It’s the second time I cook this recipe, and I really have to thank you because it’s incredibly good and tasty, with a rustic style that I love. 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