Quick Golden Eggplant Orzo with Lemon Ricotta and Mint

Instructions

1. 1

   1. In a small bowl, mix the ricotta with the lemon zest, 2 tablespoons lemon juice, half of the mint, a pinch of salt, and a little black pepper. Set aside.

2. 2

   2. Heat a wide skillet or shallow pot over medium-high heat for 1 minute. Add 1 tablespoon olive oil and the eggplant. Cook for 5 to 6 minutes, stirring occasionally, until well browned and tender.

3. 3

   3. Add the red onion, garlic, smoked paprika, red pepper flakes, 1/2 teaspoon salt, and the remaining olive oil. Cook for 2 minutes, stirring, until the onion softens and the garlic becomes fragrant.

4. 4

   4. Add the cherry tomatoes and dry orzo. Stir for 1 minute so the orzo gets coated in the oil and some of the tomatoes begin to burst.

5. 5

   5. Pour in the hot vegetable broth and bring to a gentle boil. Reduce to medium heat and cook for 8 to 9 minutes, stirring often, until the orzo is al dente and creamy. If you prefer to finish it in the oven, use an oven-safe skillet and bake at 400°F / 200°C for 8 to 10 minutes.

6. 6

   6. Turn off the heat and add the grated Parmesan, the remaining mint, black pepper, and more salt if needed. Stir until combined.

7. 7

   7. Spoon the orzo into shallow bowls and top with dollops of lemon ricotta. Finish with extra mint, black pepper, and additional Parmesan if desired.