Orzo Salad and Honey Harissa Roasted Eggplant

Informations supplémentaires

30 min. | 686 kcal | easy | Vegetarian, Needs a blender, Even better the next day, Spicy | 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

fiber 19g

76%

protein 29g

saturated 5g

25%

sodium 812mg

34%

sugar 26g

trans 0g