Roasted Eggplant & Tomato Orzo Bowl with Mint
A hearty, plant-based bowl featuring tender roasted eggplant, sun-ripened tomatoes, and fluffy orzo, finished with a bright mint dressing. This italian-inspired pasta (vegetarian, gluten-free) ready in about 45 minutes pairs medium, chopped tomatoes, orzo pasta, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, cut into 3/4-inch cubes eggplant
- 2 medium, chopped tomatoes
- 3/4 cup orzo pasta
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 2 cloves, minced garlic
- 3 tbsp chopped fresh mint
- 1/2, juiced lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Toss cubed eggplant with 1 tbsp olive oil, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast at 425°F (220°C) for 20 minutes until golden and tender.
- Step 2: While eggplant roasts, cook orzo in a pot of boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water.
- Step 3: In a large bowl, combine roasted eggplant, chopped tomatoes, cooked orzo, minced garlic, 1/2 cup chopped mint, lemon juice, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently until well combined and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Eggplant & Tomato Orzo Bowl with Mint take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Eggplant & Tomato Orzo Bowl with Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, chopped tomatoes from drying out.
Can I substitute ingredients in Roasted Eggplant & Tomato Orzo Bowl with Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Eggplant & Tomato Orzo Bowl with Mint for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Eggplant & Tomato Orzo Bowl with Mint vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
