Equipment
Ingredients
Main
- 45 ml olive oil, liquid
- 30 g harissa, paste
- 1 italian eggplant, cubed
- 1 red bell pepper, seeded and cut into pieces
- 5 g salt
- 2 g black pepper
- 225 g orzo
- 120 g walnuts, chopped
- 430 g chickpeas, drained and rinsed
- 120 ml olives, roughly chopped
- 3 g thyme, roughly chopped
- 225 g mozzarella, cubed
- 100 g mixed greens, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 915 kcal
- Protein
- 39 g
- Carbohydrates
- 103 g
- Fat
- 42 g
- Fiber
- 20 g
- Sugar
- 16 g
- Sodium
- 922 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 15 g
- Cholesterol
- 29 mg
- Potassium
- 1194 mg
- Calcium
- 450 mg
- Iron
- 7.4 mg
- Magnesium
- 138 mg
- Phosphorus
- 668 mg
- Zinc
- 5.1 mg
- Vitamin A
- 293 mcg
- Vitamin C
- 47 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.56 mg
- Riboflavin
- 0.44 mg
- Niacin
- 2.6 mg
- Folate
- 550 mcg
- Water
- 169 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 232°C (450°F).
Line two baking sheets with parchment paper to prevent sticking.
In a large mixing bowl, whisk together 45ml of olive oil and 30g of harissa.
Add the cubed eggplant and red bell pepper pieces to the bowl and toss until thoroughly coated.
Season the vegetables with salt and black pepper according to your preference.
Spread the seasoned vegetables onto one of the prepared baking sheets in a single layer.
Roast the vegetables for 25 to 30 minutes, stirring occasionally, until tender and slightly charred.
Bring a medium pot of salted water to a boil.
Add the orzo and cook until al dente, following the timing on the package instructions.
Drain the orzo and transfer it to a large bowl, tossing with a small amount of olive oil to prevent clumping.
Spread the walnuts on the second baking sheet and toast in the oven for 4 to 6 minutes.
Roughly chop the walnuts once they have cooled slightly.
Combine the roasted vegetables, cooked orzo, chickpeas, chopped walnuts, olives, and thyme in the large bowl.
Fold in the cubed mozzarella gently.
Taste the salad and adjust the salt, pepper, or harissa as desired.
Serve the salad immediately, optionally plating it over a bed of mixed greens.
Chef's Notes
- For perfectly roasted eggplant, ensure it's cut into uniform cubes so it cooks evenly. Don't overcrowd the baking sheet; give the eggplant and peppers space to roast rather than steam.
- Toasting the walnuts brings out their nutty flavor and adds a delightful crunch. Keep a close eye on them as they can burn quickly in a hot oven.
- When cooking orzo, err on the side of slightly undercooking it, as it will continue to cook when tossed with the warm roasted vegetables and dressing.
- The quality of your harissa will significantly impact the flavor. If you can, use a good quality harissa paste that has a deep, smoky flavor in addition to its heat.
Storage
Refrigerator: 4 days — Store in an airtight container; the flavors meld well overnight.
Reheating: Serve cold or at room temperature. If reheating, microwave briefly until just warm.
Troubleshooting
Eggplant is soggy rather than roasted
Cause: The baking sheet was overcrowded, causing the vegetables to steam.
Fix: Turn the oven to broil for 1-2 minutes to crisp the edges, watching closely.
Prevention: Ensure vegetables are spread in a single layer with space between pieces; use two sheets if necessary.
Walnuts have a bitter, burnt taste
Cause: Nuts were left in the high-heat oven for too long.
Fix: Cannot be fixed; discard and toast a new batch.
Prevention: Set a timer for 4 minutes and check frequently as they burn quickly.
Cultural Context
This dish draws inspiration from the vibrant flavors of the Mediterranean and North Africa. Harissa, a spicy chili paste, is a staple in North African cuisine, particularly in Tunisia and Morocco, while the use of eggplant, bell peppers, and olives is characteristic of Mediterranean cooking. Orzo, a small pasta shape, is popular throughout the Mediterranean region, often used in soups and salads.
