Eggplant, Leek and Orzo CasserolePosted: March 1, 2010
As I said in a previous post, tonight’s dinner consisted of some tomato sauce and eggplant, but was so much better than I could imagine! I searched the internet for eggplant with orzo and came across this recipe from Cooking Light. The recipe is adapted to what I had in the house and what I could find at Jack’s and the Pioneer tonight as tomorrow is when we’re going to the Coop. It may not look pretty, but it was delicious and satisfying.
A quick update as well, the rest of last week’s budget was spent on collards, garlic and cheese.
This week, $3.48 was spent so far (onions and a leek from the Pioneer and then cottage cheese and some grated parm from Jack’s).
What We Ate for Dinner: Eggplant, Leek & Orzo Casserole w/No Time Wheat Bread
Eggplant, Leek & Orzo Casserole (adapted from Cooking Light)
- 2 tablespoons sun-dried tomatoes, packed without oil, chopped
- 1/2 cup boiling water
- 1 tablespoon olive oil
- 6 cups diced peeled eggplant (about 1 1/4 pounds)
- 1 medium onion, diced
- 1 leek, diced
- 4 garlic cloves, minced
- 3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
- 1 1/2 cups no fat cottage cheese
- 1/2 cup chopped fresh basil (I used frozen, I’m sure a pinch or two of dried is fine)
- 1.25 cups tomato sauce
- 3/4 cup breadcrumbs
- 1/4-1/2 cup grated Parmesan cheese
- Preheat the oven to 350F.
- Place eggplant on a baking sheet and drizzle with 1/2 tablespoon of the oil. Bake in the oven while you prep the rest of the ingredients.
- Pour the boiling water over the sundried tomato bits.
- Cook the orzo in plenty of salted, boiling water until al dente. Set aside.
- Saute the onion, leeks and garlic in the rest of the olive oil over medium heat until browned. If the pan is getting a bit dry, add some of the sundried tomato water.
- Add the sundried tomato bits, the tomato sauce, basil, orzo and the eggplant from the oven. Mix well, taste and add salt and pepper as needed (I also put in a bit of crushed red pepper flakes). Cover and let bubble for a minute or two.
- Pour into a 13×9″ casserole pan and add the cottage cheese. Mix it all up!
- Mix the breadcrumbs and Parmesan cheese together and sprinkle over the top. Bake, covered, for about 30 minutes. Uncover and cook for another 10 minutes or so – the top should be nice and golden.