Lemon Garlic Eggplant Mushroom Orzo
This Lemon Garlic Eggplant Mushroom Orzo recipe is one of the BEST for summer! Made with eggplant, savory mushrooms, fresh garlic, delicious orzo pasta, and a bright touch of lemon, you can't beat the flavors in this recipe. Garnish with fresh basil for an easy, one-skillet vegetarian weeknight dinner the entire family will love!
Servings 4 Servings
Calories 476 kcal
1/3 cup olive oil, divided 10 oz sliced mushrooms 1/2 mediume eggplant 2 tsp minced garlic salt/pepper to taste 8 oz. orzo pasta about 1 1/3 cup dry 2 2/3 cups chicken broth or vegetable broth 1 medium lemon juiced 1/2 cup grape tomatoes, halved 1/2 cup grated parmesan 1/3 cup fresh basil or 1 Tbsp dried 2 Tbsp crushed pistachios optional
In a skillet, cook the mushrooms in 1 Tbsp of the oil for 7-10 min. While the mushrooms are cooking, peel, cube, and remove eggplant seeds. Let the cubed eggplant soak in the remaining oil and garlic, salt, and pepper for a at least a few minutes. Set the cooked mushrooms aside. Cook the soaked eggplant for about 10 min, or until soft. Set the eggplant aside with the mushrooms. Add the dry orzo and broth to the skillet. Stir and bring to a boil. Lower to a simmer and cook for about 10 minutes, stirring often. Add in the lemon juice and tomato halves. Add the mushrooms and eggplant back in. Mix everything together until the dish is evenly warm. Top with grated parmesan, fresh basil, and crushed pistachios (optional). Serve and enjoy!
Easily make this recipe vegan and dairy-free by using vegetable broth and
vegan parmesan (or omitting the cheese completely). Calories: 476 kcal | Carbohydrates: 54 g | Protein: 16 g | Fat: 23 g | Saturated Fat: 5 g | Cholesterol: 11 mg | Sodium: 776 mg | Potassium: 814 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 391 IU | Vitamin C: 30 mg | Calcium: 195 mg | Iron: 2 mg