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clair mccray: "Turned out Great! Everyone enjoyed it! I used chi…" Read More
16Ingredients
65Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, mine was just over 1 1/4 pounds/570 grams, cut into 3/4-inch dice)
- salt
- black pepper
- 1/4 cup olive oil
- 1 medium carrot (peeled and cut into 1/4-inch dice)
- 1 celery stalk (in a 1/4-inch dice)
- 1 onion (medium, finely diced)
- 3 garlic cloves (minced)
- 8 oz. orzo (a rice-shaped pasta, rinsed)
- 1 tsp. tomato paste
- 1 1/2 cups vegetable stock
- 3 Tbsp. fresh oregano (chopped)
- 1 tsp. grated lemon zest (or more to taste, up to the zest of a whole lemon)
- 4 oz. mozzarella (firmer is better here, cut into 1/3-inch dice)
- 1.5 oz. Parmesan (a generous 1/2 cup or 45 grams, grated)
- 3 medium tomatoes (diced)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium930mg39% |
Potassium900mg26% |
Protein21g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber10g40% |
Sugars11g |
Vitamin A80% |
Vitamin C35% |
Calcium40% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
clair mccray 2 years ago
Turned out Great! Everyone enjoyed it! I used chicken broth instead of vegetable broth.
Pam Gordon 3 years ago
Followed the recipe exactly except used dried oregano. Everyone loved it! Will make again. The second time I made it I used canned tomatoes and a little of the juice instead of tomato paste. I used two carrots and two sticks of celery. And the last 5 minutes added more cheese. I don’t normally like eggplant but I love this dish.