Garlic, Eggplant, Herb Orzo

BCBSTX Connect Team — Fri, 06 Mar 2026 23:18:29 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 3/6/2026 11:18:29 PM

Ingredients: Makes 8 Servings

1 cup Orzo, dry
2 qt Water
3 TBSP Canola Oil
2 each Garlic Cloves, crushed
2 1/2 cups Eggplant, peeled, diced
2 TBSP Basil, chiffonade cut
1 TBSP Italian Parsley, chopped
2 TBSP Parmesan Cheese, shredded
3/4 tsp Kosher Salt

Directions:

Bring water to a boil in a medium pot over high heat. Add orzo and boil uncovered for approximately 8-10 minutes or until al dente. Drain well, then rinse under cold running water to stop the cooking and prevent sticking.
Heat oil in a skillet over medium heat. Add garlic and cook for 30-60 seconds, being careful not to burn. Add the eggplant and cook for an additional 5-10 minutes or until tender.
Fold in orzo then add basil, parsley, parmesan and salt. Stir to combine and continue cooking until cheese has melted.

Serving Size:
1/2 cup

Nutritional Information:
Per serving: 170 calories, 7 g fat, 1 g saturated fat, 190 mg sodium, 22 g carbohydrates, 0 g sugar, 2 g fiber, 5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Greek, Recipe Book, Side Dishes, Vegetarian, Diabetes/prediabetes - Carb Conscious