Warm Mediterranean Orzo Bowl with Roasted Garlic Eggplant & Whipped Feta
This bowl is cozy and rich with flavor — roasted eggplant caramelized with garlic and olive oil sits atop a bed of lemony orzo pasta, alongside sweet cherry tomatoes, baby spinach, and a creamy whipped feta spread. Finished with toasted pine nuts and fresh herbs, it’s a Mediterranean dream in every bite.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Roasted Eggplant:
1 medium eggplant, diced
3 garlic cloves, peeled and smashed
2 tbsp olive oil
1/2 tsp dried oregano
Salt and pepper, to taste
For the Orzo:
1 cup dry orzo pasta
1 tbsp olive oil
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Whipped Feta:
1/3 cup crumbled feta cheese
2 tbsp Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Bowl Extras:
1 cup baby spinach or arugula
1/2 cup cherry tomatoes, halved
1 tbsp toasted pine nuts or slivered almonds
Fresh parsley or basil leaves
Optional: drizzle of balsamic glaze or pomegranate molasses
Instructions:
Step 1: Roast the Eggplant
1. Preheat oven to 220°C (425°F).
2. Toss eggplant and garlic cloves with olive oil, oregano, salt, and pepper.
3. Spread on a baking tray and roast for 20–25 minutes, flipping once, until soft and golden.
Step 2: Cook the Orzo
1. Cook orzo according to package instructions. Drain and toss with olive oil, lemon juice, zest, salt, and pepper. Keep warm.
Step 3: Make the Whipped Feta
1. In a small food processor or bowl, blend feta, yogurt, olive oil, and lemon juice until smooth and fluffy.
Step 4: Assemble the Bowl
1. Spread a spoonful of whipped feta on the bottom or side of each bowl.
2. Add a layer of lemony orzo, a handful of greens, roasted eggplant and garlic, and cherry tomatoes.
3. Sprinkle with toasted pine nuts and fresh herbs.
4. Drizzle with balsamic glaze or pomegranate molasses (optional) and serve warm.
Notes:
- You can roast the eggplant ahead of time and warm it before serving.
- Orzo can be subbed with couscous or pearl barley.
- Whipped feta can be made a day in advance and chilled.
Tips:
For extra protein: Add grilled chicken or chickpeas.
Make it vegan: Use a whipped almond or cashew spread instead of feta.
Double the eggplant: It’s so good you’ll wish you had more.
❓ Frequently asked questions FAQ:
Q: Can I skip whipped feta?
A: Yes — substitute with plain Greek yogurt or creamy hummus for a lighter version.
Q: How do I toast pine nuts?
A: Add to a dry skillet over medium heat and stir constantly for 2–3 minutes until golden.
Q: Can I use store-bought pesto instead?
A: Absolutely! A dollop of basil or sun-dried tomato pesto also goes beautifully with this.
️ Nutritional Information
Calories: 510
Protein: 17g
Fat: 25g
Carbohydrates: 55g
Fiber: 7g
Sugar: 6g
Sodium: 540mg