Orzo Salad with Roasted Eggplant and Cherry Tomatoes
Soft eggplant, jammy tomatoes, lemon, and herbs—held together by warm orzo.
This is one of those make-it-once, repeat-all-summer kind of dishes. You bring it to the table slightly warm, with a cold glass of something nearby. It’s light, bright, and easy to build on. The kind of bowl that stands on its own or slides next to whatever else is around.
You roast a tray of vegetables, boil some pasta, and everything else comes together in one bowl. No fancy steps. No complicated dressing. But the result feels composed—balanced and easy to eat.
The balance comes from timing: garlic softens in the heat of the pasta, lemon hits before the oil, and roasted vegetables add depth without needing attention. It holds up at room temp, travels well, and takes five minutes to plate. You can swap the grain, change the veg, add protein—but the structure doesn’t need it.
Orzo Salad with Roasted Eggplant and Cherry Tomatoes
Serves 4
INGREDIENTS
1 large eggplant (approx. 400 g), diced into 1.5–2 cm cubes
1 tablespoon red wine vinegar
A few sprigs fresh thyme (or 1 teaspoon picked thyme leaves)
300 g cherry tomatoes, halved
3 tbsp olive oil (plus more to finish)
150 g orzo
1 garlic clove, finely chopped
Zest and juice of 1 lemon
A small handful parsley, roughly chopped
A small handful mint leaves, roughly chopped
Optional: a few sprigs fresh thyme
Salt
Freshly ground black pepper
METHOD
Heat the oven to 200°C and line a baking sheet with parchment. Spread the eggplant and tomatoes on the tray—keep them separate if you want more control. Season with salt and pepper, drizzle generously with olive oil, and roast for 25–30 minutes.
Flip the eggplant halfway through roasting. Once the eggplant is golden, soft, and collapsed at the edges, remove from the oven and immediately toss with 1 tablespoon red wine vinegar and the thyme. Let it sit for 5–10 minutes to absorb the flavor while you finish the orzo. The tomatoes should be slightly sunken and caramelized—keep them separate.
While the vegetables roast, cook the orzo in well-salted water until just tender. Drain thoroughly.
While still warm, add the orzo to a large bowl with the garlic, lemon zest, and juice. Let it sit for a minute so the garlic softens and the pasta soaks up the acidity. Add a splash of olive oil and stir.
Fold in the roasted vegetables and herbs. Taste and adjust. More lemon if it needs a lift, more oil if it’s feeling stiff, more salt if it’s not quite there. The final salad should be loose, bright, and just a little glossy.
Kitchen Notes
This salad keeps well in the fridge for 2–3 days. Let it come to room temperature and refresh with a few fresh herbs before serving. It’s great with chili oil, grilled halloumi, cubed feta or Ezine cheese. You can pair it with lamb köfte, roast chicken, or make it part of a summer table with dips and flatbreads.
Afiyet olsun!
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