Grilled (or not) Eggplant and Orzo Salad
with white beans / mozzarella / arugula
Smoky, charred eggplant is balanced by fresh tomatoes and arugula in this summery pasta salad. It's a refreshing one-and-done meal for hot summer nights, and fits right in as part of a larger spread.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Pasta, uncooked orzo - 1 cup
- Garlic - 1 clove , chopped
- Vinegar, balsamic - 2 Tbsp
- Lemon juice - 1 Tbsp
- Oregano, dried - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Oil, olive - 2 Tbsp
- Eggplant - 1 lb , cut into 1" / 2.5 cm thick slices
- Tomatoes, cherry or grape - 1 cup , halved
- Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 2 Tbsp
- Cheese, fresh mozzarella pearls - 8 oz (sub any mozzarella, chopped or shredded)
- Arugula - 4 oz
Choose Cooking Method
Prep
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Cook orzo - (Skip if made ahead for Monday. If prepping right before cooking, get grill heating before continuing.) Cook orzo according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
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Make vinaigrette - Chop garlic. Whisk together garlic, vinegar, lemon juice, oregano, and mustard. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Eggplant / Tomatoes - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat grill to 450F / 230C degrees. Clean the grill grates and brush with some cooking oil.
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While grill heats, brush eggplant slices on both sides with cooking oil and season with some salt and pepper.
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Grill eggplant over direct heat until deeply browned and tender throughout, 3 to 4 minutes per side. Transfer eggplant to a cutting board and allow to cool.
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When eggplant is cool enough to handle, roughly chop it into bite-sized pieces.
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In a large serving or mixing bowl, combine orzo, chopped eggplant, tomatoes, mozzarella balls, beans, and arugula and toss everything together.
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Toss salad with vinaigrette until it is dressed to your liking.
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Divide eggplant and orzo salad among serving plates and enjoy!
Prep
-
Cook orzo - (Skip if made ahead for Monday.) Cook orzo according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
-
Make vinaigrette - Chop garlic. Whisk together garlic, vinegar, lemon juice, oregano, and mustard. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
-
Eggplant / Tomatoes - Prep as directed.
-
Beans - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a grill pan or skillet over medium-high heat. While pan heats, brush eggplant slices on both sides with cooking oil and season with some salt and pepper.
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Add eggplant slices to heated pan and sear until deeply browned and tender throughout, 3 to 4 minutes per side. Transfer eggplant to a cutting board and allow to cool.
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When eggplant is cool enough to handle, roughly chop it into bite-sized pieces.
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In a large serving or mixing bowl, combine orzo, chopped eggplant, tomatoes, mozzarella balls, beans, and arugula and toss everything together.
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Toss salad with vinaigrette until it is dressed to your liking.
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Divide eggplant and orzo salad among serving plates and enjoy!
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