Grilled Eggplant Stuffed with Barilla® Orzo, Feta Cheese & Romesco Sauce

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Orzo
  • 2 large eggplants
  • 2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 6.5-ounce jar Romesco sauce*
  • 8 ounces feta cheese, reduced fat, divided
  • 1 tablespoon parsley, chopped

* If unable to find Romesco sauce, following is a recipe for homemade Romesco.

  • 1 4-ounce large roasted red pepper from a jar
  • 1 clove garlic
  • ½ cup almonds, toasted
  • ¼ cup tomato puree
  • 1 tablespoon Italian parsley, chopped
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ cup extra virgin olive oil
  • Sea salt and black pepper to taste

In food processor combine all ingredients except olive oil, salt and pepper. While food processor is running slow drizzle in olive oil. Process until smooth. Season mixture with salt and pepper to taste.


  1. 1
    Heat grill on high.
  2. 2
    Cook pasta according to package directions, drain and set aside.
  3. 3
    Slice eggplants in ¼ inch thick long slices starting at stem. Rub slices of eggplant with olive oil, salt and pepper.
  4. 4
    Grill each slice of eggplant for 1-minute rotate ½ a turn for another minute. Flip over and repeat.
  5. 5
    Combine pasta, Romesco and 6 ounces feta.
  6. 6
    On each slice of eggplant place pasta mixture and roll.
  7. 7
    Spray microwavable dish with non-stick spray. Place rolled stuffed eggplant in dish.
  8. 8
    Heat in microwave for 4 minutes until warmed through. 
  9. 9

    Before serving, top with remaining feta and parsley.

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