Roger Phillips - Eggplants
Eggplants
Roger Phillips
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Eggplant Orzo Casserole

 

 

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want
to caress with your eyes and fingers, even if you didn't know its luscious flavor."

~ Roger Vergé


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Eggplant Orzo Casserole
Cooking Light Archives

2 tablespoons sun-dried tomatoes, packed without oil, chopped
1/2 cup boiling water
1 tablespoon olive oil
6 cups diced peeled eggplant (about 1 1/4 pounds)
1 1/2 cups diced onion
1 cup diced red bell pepper
4 garlic cloves, minced
1 cup diced tomato
3 cups cooked orzo (about 1 1/2 cups uncooked)
1 1/2 cups ricotta cheese
1 cup tomato juice
1/2 cup chopped fresh basil
8 ounces tomato sauce
1 cup dry breadcrumbs
1/2 cup grated Parmesan
1/3 cup pine nuts

Preheat oven to 350 degrees F. Combine sun-dried tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until soft. Drain
and set aside.
Heat oil in large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper and garlic. Sauté 5 minutes. Add diced tomato. Cook 2 minutes. Add sun-dried tomatoes, orzo, ricotta, tomato juice, basil and tomato sauce. Stir well. Spoon into a 13x9-inch baking dish.
Combine breadcrumbs, Parmesan and pine nuts. Sprinkle crumb topping over orzo mixture. Cover and bake at 350 degrees F. for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned. 8 servings.
 

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Lamb and Vegetable Orzotto
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