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Orzo Salad and Honey Harissa Roasted Eggplant

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Orzo Salad and Honey Harissa Roasted Eggplant

with arugula pesto, chickpeas and parmesan shavings

Informations supplémentaires
30 min. | 686 kcal | easy | Needs a blender, Even better the next day, Spicy, Vegetarian | Printable version
1. Cook the orzo Bring a pot of salted water to a boil. Add the orzo and cook for 7-8 minutes. Drain and set aside.
2. Setup Preheat the oven to 450°F. Cut the eggplant into cubes. Separate the basil leaves from the stems.
3. Cook the eggplant In a bowl, combine the harissa, to taste (caution! spicy), the honey and a drizzle of olive oil. Add the eggplant cubes and mix well. Spread on a baking sheet and cook in the oven for 18-20 minutes.
4. Make the sauce In a blender, or using an immersion blender, make a sauce with half of the arugula, the basil, the pine nuts and 60 2P | 90 3P ml of olive oil. Season with salt and pepper.
5. Assemble Drain and rinse the can of chickpeas. In a bowl, combine the orzo, the chickpeas, the sauce and the rest of the arugula.
6. Plate your dish Garnish the orzo with the eggplants and the parmesan shavings. Bon appétit!
140gOrzo
1unitEggplant(s)
398mlChickpeas
30mlHarissa
15gPine Nuts
1unitBasil
30gArugula
1unitHoney
40gParmesan shavings
What you need Pot, strainer, baking sheet, bowls, blender.
686 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 111g
37%
fat 16g
25%
cholesterol 19mg
6%
fiber 19g
76%
protein 29g
saturated 5g
25%
sodium 812mg
34%
sugar 26g
trans 0g