Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 Orzo With Eggplant And Peppers I have made this twice now, the first time i left the raisins in, and the second time I left them out. I like it better without. 3/4 cup olive oil 1/2 teaspoon red chile flakes 2 tablespoons minced garlic 3 tablespoons red wine vinegar 1/4 cup chopped fresh mint 1 pound orzo, or other small pasta, cooked, drained, rinsed with cold water 1 red bell pepper, roasted, peeled, seeded, diced 2/3 cup crumbled feta cheese 1/2 cup raisins 1 medium eggplant, trimmed, diced salt to taste freshly ground black pepper to taste Combine 1/2 cup of the olive oil in a small pan with chile flakes and garlic. Cook over moderate heat, swirling occasionally, until garlic is soft and oil is infused. Let cool. When room temperature, transfer to small bowl and whisk in vinegar and mint. Pour over cooked pasta in large bowl, and mix to coat evenly. Add red bell pepper, feta, and raisins. Stir to combine. Heat remaining 1/4 cup olive oil in non-stick pan over high heat. Saut, eggplant until evenly browned, about 3 minutes. Cool slightly, then add to salad. Season to taste with salt and pepper, gently toss, and serve room temperature or chilled. Makes 4 to 8 servings. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.