Ricotta Lemon Orzo with Eggplant

Ricotta Lemon Orzo with Eggplant
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

There’s nothing better than a homemade meal featuring fresh, in-season produce! Lucky for you, in the Midwest, eggplant and zucchini are in season from mid-summer to early fall! Mix up your dinner rotation by adding these fresh-picked veggies to this refreshing and filling Ricotta Lemon Orzo with Eggplant Dish

Orzo, also known as risoni in Italy, is a kind of short-cut pasta perfect for soaking up this recipe’s creamy ricotta and parmesan sauce. After cooking the orzo, eggplant and zucchini are sliced, scored, and salted. Scoring and salting them helps draw out excess moisture, making the interiors tender and the exteriors golden and flavorful when grilled.

A velvety ricotta sauce is then stirred in with the orzo. With garlic, red pepper, and a bit of lemon, the orzo is then topped with the salted and grilled eggplant and zucchini, making for a dish that’s flavorful and vibrant. Serve as a light dinner or alongside your favorite summer meal!

Sliced, scored, and grilled eggplant
Stirring spoon in dish of creamy orzo pasta

Why You’ll Love This Recipe

  • It features fresh local produce. Local Sicilian eggplants are in season during summer. Round, light purple Sicilian eggplants have a silky texture and slight sweetness, making them perfect for grilling in the summer season. Zucchini has a tender texture and mild flavor, which works beautifully with the eggplant in this comforting dish.
  • It’s equally creamy and zesty. Zesty lemon adds a refreshing brightness to the creamy ricotta orzo, making for a light and comforting summer dinner. Top with farm-fresh herbs like dill and mint for some added seasonal flavor!
  • It’s a great light entree or exciting side. Light but satisfying, this recipe is packed with tasty summer vegetables. Serve it on its own for a wholesome vegetarian main, or pair it with grilled chicken or fish as a fresh and delicious side.
Ricotta Lemon Orzo with Eggplant

Ricotta Lemon Orzo with Eggplant

Ingredients

  • 8 oz. orzo
  • 2 Sicilian eggplants
  • 2 zucchini
  • 2 garlic cloves, minced
  • A dash of Heinen’s organic crushed red pepper
  • Zest and juice from 1 lemon, plus more for serving
  • ½ cup ricotta
  • ½ cup Heinen’s grated parmesan cheese
  • 2 Tbsp. Heinen’s pine nuts, toasted
  • Fresh herbs like dill and mint, for garnish
  • Heinen’s extra virgin olive oil, for frying and serving
  • Salt
  • Black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook the orzo according to the package instructions. Save one cup of pasta water. Drain and set aside.
  2. Slice the eggplant into 1-inch thick rounds. Cut the zucchini lengthwise into halves. Score a crisscross pattern on the cut surface of eggplant and zucchini. Sprinkle with a dash of salt and let sit for 15 minutes. Pat dry the excess moisture. Brush olive oil on all sides.
  3. Grill or pan fry the eggplant and zucchini over medium heat, cut-side down, until golden brown, about 3-5 minutes. Season with salt and pepper. Flip them, cover, and cook until cooked through. Remove from the heat, cool, and cut into bite-size pieces.
  4. In a large pan, heat one tablespoon of olive oil over medium heat. Add the garlic and crushed red pepper. Cook until fragrant for a few minutes. Reduce the heat to low and add ½ cup pasta water. Stir in the ricotta and mix until creamy. Add the cooked orzo, parmesan, lemon zest, and lemon juice. Mix well. Season with salt and pepper. Add more pasta water, if necessary, to achieve a creamy consistency.
  5. Divide the orzo into serving bowls. Top with the grilled eggplant and zucchini, pine nuts, fresh herbs, and lemon zest. Drizzle olive oil and lemon juice and enjoy.

Bowl of Ricotta Lemon Orzo topped with grilled eggplant, zucchini, and herbs

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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