Mediterranean Eggplant, Chickpea, and Orzo Bake

Roasted eggplant, chickpeas, and orzo bake in a garlicky tomato sauce, finished with feta, lemon, and parsley.

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

Rimmed sheet pan · Dutch oven · 9-by-13-inch baking dish · Aluminum foil · Colander · Chef's knife

Brown the eggplant

Spread the cubes in one layer; crowding traps steam and prevents the edges from caramelizing.

Finish just before serving

Add lemon and parsley after baking so their fresh flavor stays distinct from the rich tomato sauce.

01. Heat oven to 425 F. Toss eggplant with 2 tbsp oil, 1 tsp salt, and pepper; spread without crowding.

02. Roast 25 to 30 minutes, turning once, until soft and browned. Reduce oven to 375 F.

03. Soften onion in remaining oil and salt; cook garlic and oregano, then darken tomato paste for 1 minute.

04. Add tomatoes, broth, orzo, and chickpeas. Bring to a gentle simmer, stirring so pasta does not stick.

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

06. Stir and taste the orzo. If liquid is gone but pasta is firm, add hot water and bake covered until tender.

07. Top with feta and bake uncovered 5 to 7 minutes, until bubbling at the edges.

08. Rest 5 minutes, fold in lemon and most parsley, then scatter remaining parsley on top.