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Baked Orzo with Eggplant and Mozzarella
YULIYA'S KITCHEN AND MORE16Ingredients
65Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cut into 3/4-inch pieces)
- salt
- black pepper
- 1/4 cup olive oil
- 2 medium carrots (peeled and cut into 1/4-inch dice)
- 2 celery stalks (cut into 1/4-inch dice)
- 1 onion (medium, finely diced)
- 3 garlic cloves (minced)
- 8 oz. orzo (rinsed)
- 1 tsp. tomato paste
- 1 1/2 cups vegetable stock (or water)
- 3 Tbsp. fresh oregano (chopped, or half of that amount if you are using dry herb)
- 1 lemon
- 4 oz. mozzarella (firmer is better here, cut into 1/3-inch dice)
- 1.5 oz. Parmesan (a generous 1/2 cup, grated)
- 3 medium tomatoes (diced or sliced*)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium950mg40% |
Potassium1000mg29% |
Protein21g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate69g23% |
Dietary Fiber12g48% |
Sugars12g |
Vitamin A130% |
Vitamin C70% |
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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