Eggplant Orzo with Tomatoes & Pesto
Orzo is a pasta shape I find myself craving — for its compact size, its tenderness, its slipperiness, the way it really needs to be eaten with spoon, like children’s food: pure comfort. And while in the summer I typically just want everything simple, raw, and arranged on a plate or in a bowl, this summer is my 20th living in NYC, and the forces of nostalgia have drummed up an appetite for comfort. So here we are with a silky and inviting orzo. (It’s similar in method and style to risotto, but not an orzotto, which is when barley is the featured grain. I only learned this recently.)
I won’t often ask you to bring liquid to boil in the summer, but this recipe is worth it. And moreover I consolidated the heat applications to one burner and for as short a time as possible. Just make sure to use the heaviest and juiciest tomato you can find. Similar to stirring in a final ladleful of broth at the end of a pasta or risotto dish to loosen it up, the liquid from that tomato will lighten and brighten the dish, and infuse it with a haze of summery perfume.
Eggplant Orzo with Tomatoes & Pesto
This is peak summer comfort, a celebration of juicy abundance. Be sure to use as ripe and juicy a tomato as you can find, since its liquid loosens the orzo when it's stirred in at the end. If you don’t have access to great tomatoes, use cherry tomatoes and salt them for about 10 minutes before stirring in. Lastly, you don’t necessarily need the extra oomph from bouillon paste (or using stock for the water), but the extra bit of backbone gives the dish a hard-to-pinpoint but very scrumptious quality. At my house, the leftovers disappear quickly and, mysteriously, overnight.
Serves 4
3 tablespoons butter or olive oil, divided
1 medium sized globe eggplant, 8-10 ounces, cut into 1/2-inch dice
1 teaspoon salt, divided
Big pinch red pepper flakes
3 cups plus 2 tablespoons water (or vegetable stock), divided
2 cloves garlic, finely grated or minced
1 cup dried orzo (7 ounces / 200 grams)
1 teaspoon vegetable bouillon paste, such as Better than Bouillon or Born Simple Chicken-Style Broth (optional)
1 large, juicy and ripe tomato (8-10 ounces), diced
2 tablespoons ground parmesan, plus additional for serving
4 tablespoons pesto, for serving
In a Dutch oven or a deep sauté pan, warm 2 tablespoons of the butter or oil over medium heat, then add the eggplant, ½ teaspoon salt, the pepper flakes, and 2 tablespoons water. Cover and cook, stirring often, until the eggplant is tender and quite reduced, which will take anywhere from 10 to 20 minutes; taste a few pieces as you go for doneness. Add remaining tablespoon butter or oil then stir in the garlic, toasting for a few minutes until soft and fragrant. Pour in the 3 cups water or stock and bouillon paste, if using. Bring to a simmer and stir in the orzo and remaining ½ teaspoon salt.
Cook uncovered, stirring often, until the orzo absorbs the water and is tender, 10 to 12 minutes. Once tender, add the tomato and parmesan, fold to combine, then cover and remove from the heat. Let stand for about 5 minutes.
Divide between serving 4 plates or shallow bowls, and top with a spoonful of pesto and a dusting of grated parmesan. Serve hot.