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Roasted charred eggplant orzo topped with feta and basil in natural light.

Roasted Eggplant Orzo (With Chickpeas and Feta)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 large eggplant about 1 lb / 500 g – cut into ¾-inch (2 cm) cubes
  • 1 pound (450 g) cherry tomatoes halved
  • 1 can chickpeas 15 oz / 400 g can – drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 cup orzo

For the Sauce

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic grated
  • 1 tablespoon honey
  • ½ teaspoon salt or more to taste + black pepper
  • ½ cup (75 g) crumbled feta or more to taste
  • ¼ cup (1 handful) fresh basil or parsley – chopped

  • Roast the vegetables: Preheat the oven to 425°F (220°C).
    Add 1 large eggplant (diced), 1 pound cherry tomatoes (halved), and 1 can chickpeas (rinsed) to a large sheet pan. Add 2 tablespoons extra virgin olive oil, and 2 teaspoons smoked paprika. Season with salt and pepper, then toss well and spread into a mostly single layer.
    Roast at 425°F (220°C) for about 30 minutes, until the eggplant is tender and lightly charred and the tomatoes are soft and jammy.
    Step 1 Eggplant, tomatoes, and chickpeas roasted until caramelized and jammy.
  • Make the dressing: Meanwhile, whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 clove garlic (grated), 1 tablespoon honey, ½ teaspoon salt, and black pepper.
    Cook 1 cup orzo in a pot of salted boiling water until al dente, following the package directions.
    Save about ½ cup of pasta water, then drain the orzo without rinsing.
    Step 2 tangy garlic, oregano, honey, and vinegar dressing.
  • Toss everything together: Add the hot orzo to the sheet pan with the roasted vegetables.
    Add ½ cup crumbled feta, ¼ cup fresh basil or parsley, and the dressing. Toss well, scraping up the tasty juices and browned bits from the pan.
    If the orzo looks dry, add a splash of reserved pasta water.
    Step 3 Hot orzo with roasted vegetables, feta, herbs, and dressing.
  • Taste and serve: Taste and add more salt, pepper, or vinegar if needed.
    Serve warm while the vegetables are juicy and the feta is soft.
    Step 4 Finished roasted eggplant orzo with softened feta and fresh basil.
Substitutions
  • Eggplant → Zucchini.
  • Cherry tomatoes → Grape tomatoes or chopped Roma tomatoes.
  • Chickpeas → Cannellini beans or butter beans.
  • Extra virgin olive oil → Regular olive oil.
  • Smoked paprika → Sweet paprika.
  • Orzo → Ditalini or another small pasta.
  • Red wine vinegar → Apple cider vinegar or sherry vinegar.
  • Honey → Maple syrup.
  • Dried oregano → Italian seasoning.
  • Garlic → Omit or use garlic-infused olive oil if tolerated.
  • Feta → Goat cheese or grated Parmesan.
  • Basil or parsley → Mint or dill.
 
Tips
  • Use a large sheet pan: Give everything room to roast, not steam.
  • Cut eggplant evenly: Aim for ¾-inch (2 cm) cubes.
  • Get the tomatoes jammy: Their concentrated juices become part of the sauce.
  • Drain chickpeas well: Less moisture means better roasting.
  • Cook orzo al dente: It keeps absorbing juices after draining.
  • Save pasta water: Add a splash if the orzo looks dry.
  • Don’t rinse the orzo: The starch helps the dressing cling.
  • Toss while hot: Hot orzo soaks up the dressing beautifully.
  • Scrape the pan: Those browned bits and tomato juices are packed with flavor.
  • Taste before serving: Adjust salt, pepper, or vinegar as needed.
  • Store leftovers: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
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