| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 medium eggplant, cut into 1/2- inch cubes
- 2 cloves garlic, smashed and roughly chopped
- 1 tablespoon extra virgin olive oil
- 8 ounces orzo
- 1 cup crumbled feta cheese
- 1/2 cup diced red onion
- 4 tablespoons minced Italian parsley
- 2 tablespoons red wine vinegar
- 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
- 1 medium size cucumber, peeled and seeded, diced
- 3 tablespoons capers
- 2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
- 16 kalamata olives, pitted and chopped fine
- 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
- 2 tablespoons liquid from marinated artichoke hearts
- 2 teaspoons lemon zest
- 2 teaspoons minced fresh mint
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 4 to 5 Romaine lettuce leaves
Instructions
- Heat oven to 400 degrees F.
- In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
- Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 239 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 539 mg |
Reviews
Yes
My guests and I loved this recipe. Very light salad and even better after 2 days. The only problem was I couldn’t taste the eggplants. Next time will use more of it. Good job!
Super good. Lots of chopping but like the other post said, totally worth it. Def double up recipe and eat this all week. My husband took this for lunch 3 days straight!
Omg!! thanks Guy, I was the salad queen when make this. My friends and familia loved it. I had to make it twice that same week!!
There is a lot of ingredients but is totally worth it :
yummm and so healthy too!
Love, love, love this recipe, tasty, easy…..Thanks Guy!!!
Super quick and easy, my family loved it. I will be making this again soon.
I didn’t like either making this salad or eating it. It has way too many ingredients and prep time/work. It tasted like it had too many ingredients too.
This dish is excellent but requires a lot of preparation. I prepared everything the day before I was going to serve it. The next day I brought everything to room temp., tossed and refrigerated it for an hour. I added the dressing at the last minute. It is even good leftover.
I absolutely LOVED this salad. I prepared it for our Temple’s Harvest Festival last October for a Community Dinner. It ws so popular that even the caterer asked me for the recipe! My daughter’s Bat Mitzvah is during that same Festival this year and we will be seving this salad at the Luncheon immediately following services. THANK YOU for this great recipe!!!
I made this with Israeli couscous instead of orzo, and we didn’t have any red onion, so I roasted a yellow onion with the eggplant (to sweeten them up). Great flavors, and very easy to make.
My wife and I loved it. We both agreed that we would make this for guests. Works as a main dish or as a side.