Eggplant Parmesan Orzo

Ingredients

• 1 medium eggplant, diced
• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 4 oz sun-dried tomatoes, chopped
• 1 tbsp dried thyme
• Chili flakes, to taste
• 3¾ cups chicken broth
• 3 tbsp tomato paste
• 2 tbsp lemon juice
• 1 tbsp soy sauce
• 12 oz orzo
• 1 tsp black pepper
• 3 tbsp olive oil
• ⅓ cup Parmesan cheese, grated

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Sauté shallot and garlic until fragrant.
3. Add eggplant and cook until softened and lightly browned.
4. Stir in sun‑dried tomatoes, tomato paste, thyme, chili flakes, black pepper, soy sauce, and lemon juice.
5. Add orzo and chicken broth. Stir to combine and bring to a boil.
6. Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and liquid absorbed.
7. Stir in Parmesan until melted and creamy.
8. Garnish with extra cheese and fresh herbs if desired.