Baked Orzo with Goat Cheese and Oregano
Prep time: 
Cook time: 
Total time: 
Serves: 10 Servings
  • 1 large eggplant (~ 3⅔ cups), cut into ¾ inch dice
  • 8 Tbsp olive oil
  • Salt and black pepper
  • 4 medium carrots, peeled and cut into ⅔-inch dice
  • 3 celery stalks, cut into ⅔-inch dice
  • 1 large onion, peeled and finely diced
  • 4 garlic cloves, peeled and crushed
  • 9 oz orzo pasta, rinsed (** Note .. a gluten-free orzo can be substituted)
  • 2 tsp tomato paste
  • 1⅔ cup vegetable stock
  • 3 Tbsp fresh oregano, chopped (or 1½ Tbsp fresh thyme leaves)
  • zest of 1 lemon (** use organic here)
  • 8 oz goat cheese, crumbled into large chunks, or cut into ⅜-inch dice
  • 6½ Tbsp parmesan
  • 3 medium tomatoes, cut into ⅜-inch thick slices
  • 1 tsp dried oregano
  • sea salt
  • freshly ground black pepper
  1. Heat the oven to 400 deg F
  2. In a large skillet, over medium-high temp, heat the olive oil. Add the eggplant, and cook for 8-10 minutes, stirring occasionally, until it's a golden brown color. Remove with a slotted spoon and set aside on paper towels
  3. Still using the same pan, reduce the heat to medium and add the onion and garlic. Cook for five minutes, stirring often.
  4. Add the orzo and tomato paste and cook for a further two to three minutes
  5. Remove the pan from the heat and add the stock, oregano, and lemon zest
  6. Add the cooked vegetables, goat cheese, parmesan, 1 tsp sea salt, and ½ tsp freshly ground black pepper.
  7. Mix well and transfer to a baking dish
  8. Arrange the tomatoes on top and sprinkle with dried oregano, ¼ tsp salt, and a grind or two of black pepper
  9. Bake for 40 minutes, or until all of the liquid has been absorbed and the pasta is cooked through.
  10. Remove, and let sit for 5-10 minutes before serving
Nutritional Data by %
% Protein: 17
% Carbs: 39
% Fat: 35
Nutrition Information
Serving size: 1/10 Total Recipe Calories: 323 Fat: 16.90 Carbohydrates: 32 Sugar: 6.98 Protein: 13.75
Recipe by Veggies By Candlelight at