One Pot Eggplant Parmesan Orzo

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

3 tbsp olive oil (divided)

1 medium eggplant (cut into large cubes)

3 garlic cloves (minced)

1 shallot (finely chopped)

1 tsp black pepper (more for serving)

½ tbsp chopped fresh thyme leaves (more for serving)

1 tbsp low sodium soy sauce

12 ounces orzo

3 ¾ cups chicken broth

3 tbsp tomato paste

4 ounces sun-dried tomatoes (drained)

2 tbsp lemon juice

2 ½ ounces grated Parmesan

chili flakes (for serving)

Instructions

chopping

Get your prep done before you start cooking. Chop the thyme leaves, mince the garlic, finely chop the shallot. Cut eggplant into cubes. Chop the sun-dried tomatoes.

sautéing

Add oil to a large high-sided/thick-bottomed skillet. Heat over medium, add eggplant. Cook until it starts to brown, about 2 minutes. Then add the remaining oil, cook until the eggplant starts to soften, about 3 minutes. Add garlic and shallot, sauté for 2 minutes. Stir in pepper, thyme and soy sauce. Add orzo, stir to combine.

pouring

Pour in half of the chicken broth, and add tomato paste. Stir until dissolved. Then add sun-dried tomatoes and the remaining broth. Bring to a boil.

simmering

Reduce heat to low and simmer for 10-15 minutes or until the orzo is al dente. Stir occasionally to prevent orzo from sticking to the bottom of the skillet.

stirring

When ready, add lemon juice and Parmesan. Stir until silky. Top with freshly ground black pepper, chili flakes and some extra fresh thyme. Enjoy!

Nutrition

• Calories: 592 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 11 g
• Cholestérol: 20 mg
• Sodium: 1403 mg
• Glucides Totaux: 88 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 16 g
• Protéines: 23 g