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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. butter oil (divided)
- 1 globe eggplant (medium sized, 8-10 ounces, cut into 1/2-inch dice)
- 1 tsp. salt (divided)
- 1 pinch red pepper flakes
- 3 cups water (or vegetable stock, divided)
- 2 cloves garlic (finely grated or minced)
- 1 cup orzo (dried, 7 ounces / 200 grams)
- 1 tsp. vegetable bouillon (paste, such as Better than Bouillon or Born Simple Chicken-Style Broth, optional)
- 1 ripe tomato (large, juicy and, 8-10 ounces, diced)
- 2 Tbsp. Parmesan (ground, plus additional for serving)
- 4 Tbsp. pesto (for serving)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium660mg28% |
| Potassium190mg5% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium6% |
| Iron8% |
* 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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