Baked Mediterranean orzo with spiced eggplant, roasted tomatoes, and lemon ricotta cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   On a large baking tray or baking dish, combine the eggplant, cherry tomatoes, red onion, and 2 minced garlic cloves with 2 tablespoons olive oil, smoked paprika, ground cumin, dried oregano, fresh thyme leaves, 3/4 teaspoon salt, black pepper, and red pepper flakes if using.

3. 3

   Roast the vegetables for 20 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is golden and the tomatoes begin to burst.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in an oven-safe skillet or saucepan over medium heat. Add the dry orzo and toast for 2 minutes, stirring, until lightly nutty.

5. 5

   Carefully add the hot vegetable broth to the orzo, stir in half of the lemon zest, and cook for 2 minutes, stirring once.

6. 6

   Transfer the orzo to a baking dish if your pan is not oven-safe. Add the roasted vegetables and green olives, then mix gently. Bake for 10 more minutes at 200 °C / 400 °F, until the orzo is tender and has absorbed almost all the liquid.

7. 7

   While it bakes, make the cream: in a bowl, mix the ricotta, grated Parmesan, the remaining grated garlic clove, 2 tablespoons lemon juice, the rest of the lemon zest, and a pinch of salt until smooth.

8. 8

   Remove the dish from the oven and let it rest for 3 minutes. Fold in half of the chopped fresh parsley and adjust salt if needed.

9. 9

   Serve the Mediterranean orzo hot with spoonfuls of lemon ricotta cream on top, finishing with the remaining fresh parsley and, if desired, a little extra grated Parmesan.