In this baba ganoush dish, grilling the eggplant imparts smoke flavor that goes well with the red pepper flakes’ spiciness. Serve alongside pita chips and uncooked vegetables.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup uncooked orzo pasta
- 1 ½ teaspoons lemon-infused olive oil
- ¼ cup sliced black olives
- ¼ cup marinated artichoke hearts, drained and chopped
- ¼ cup canned chickpeas
- ¼ cup roasted red peppers, drained and chopped
- 2 tablespoons toasted pine nuts
- 2 tablespoons ricotta salata cheese, crumbled or shaved
Instructions
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
- Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 256 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |