Making Smitten Kitchen's baked orzo recipe may have marked a turning point in my kitchen. The eggplant in this dish enhances the texture of the cheese and pasta, adds a pretty shade to the color palette, and hardly tastes anything like itself. I followed the recipe almost exactly, and loved the results. The only alterations I made were laying sliced tomatoes on top instead of dicing them and mixing them in, and substituting whole wheat orzo. Now I won't have to give away every single CSA eggplant we receive. Just most of them.
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| Chopped onion, garlic, carrot, and celery |
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| Pre-baked mixture |
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| Finished product (two days later, just out of the fridge) |
5 comments:
I bought eggplant the other day *just* so I could try this recipe. Mike is convinced that he doesn't like eggplant, and I haven't formed an opinion yet, so fingers crossed that we like it as much as you did!
I hope you do! You'll have to let me know :)
I made it tonight...I can't say that I liked it, but I didn't hate it. Mike didn't realize it was eggplant, although he said he noticed a weird texture. The texture is definitely weird!
Oh, and I subbed some zucchini in for part of the eggplant, just in case. It's a good addition! I think I didn't put enough of the cheeses in, since I didn't measure them (I just dumped in what I had available :D ) so that might have been part of the problem!
I bet zucchini would work well! Eggplant does have a very unique texture :) I think that not hating it is a success!
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