Target: 6 × 4 inches · landscape

Mediterranean Eggplant, Chickpea, and Orzo Bake

80 min · 6 servings

Ingredients

□ 2 medium globe eggplants (about 2 lb total), cut into 3/4-inch cubes

□ 3 tbsp extra-virgin olive oil, divided

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 medium yellow onion, finely diced

□ 4 garlic cloves, minced

□ 2 tbsp tomato paste

□ 1 tsp dried oregano

□ 1 can (15 oz) crushed tomatoes

□ 2 1/4 cups low-sodium vegetable broth

□ 12 oz dry orzo

□ 1 can (15 oz) chickpeas, drained and rinsed

□ 1/2 cup hot water, only if the orzo absorbs the broth before it is tender

□ 5 oz feta, crumbled

□ 1 lemon, zested and juiced

□ 1/3 cup chopped fresh flat-leaf parsley

1. Roast seasoned eggplant at 425 F, turning once, until browned and tender; lower oven to 375 F.

2. Soften onion; cook garlic, oregano, and tomato paste. Add tomatoes, broth, orzo, and chickpeas; simmer gently.

3. Fold in eggplant, transfer to a 9-by-13-inch dish, cover tightly, and bake at 375 F for 18 minutes.

4. Stir and check orzo; add hot water only if needed, then bake until tender. Top with feta and bake uncovered.

5. Rest 5 minutes, finish with lemon and parsley, and serve while creamy.

Cook’s note: Stir once during baking so the center orzo cooks as evenly as the edges.