One-Pan Eggplant Tomato Orzo Pilaf with Fresh Dill Tips, FAQ & printable recipe

Tips for success

For the best texture, use a wide, heavy-bottomed skillet that distributes heat evenly. This prevents hot spots that could scorch the bottom.

When steaming, keep the heat at a gentle simmer—too high and the water will evaporate before the vegetables are tender. If the skillet runs dry, add a splash more water. The mash should be chunky, not pureed, to give the pilaf a satisfying rustic texture.

Don't skip the final drizzle of olive oil; it adds a fruity, peppery note that lifts the dish. Use a good-quality extra-virgin olive oil for this.

Fresh dill is essential, but if you must substitute, use fresh parsley or mint. The pilaf is best served immediately, but if you have leftovers, they can be reheated gently with a splash of broth to restore moisture.

Variations

• Add Chickpeas: Stir in a drained can of chickpeas along with the orzo for extra protein and a heartier texture. The chickpeas will absorb the broth and become tender, adding a nutty flavor that complements the vegetables.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the spices. This gives the pilaf a gentle heat that balances the sweetness of the tomatoes and onions.
• Herb Swap: Replace the fresh dill with an equal amount of fresh mint or parsley. Mint adds a cool, bright note, while parsley offers a milder, earthy flavor. Adjust the quantity to taste.
• Roasted Vegetables: For a deeper flavor, roast the eggplant, tomatoes, and onions in a 400°F oven for 25 minutes before adding to the skillet. Then proceed with mashing and simmering, using 1 cup of broth instead of 2 since the vegetables will be drier.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to restore creaminess.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Add fresh dill after reheating.

Reheat

Reheat in a covered skillet over medium-low heat, stirring occasionally, with a splash of broth or water.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pilaf will thicken as it cools; when reheating, add a tablespoon or two of water or broth to loosen it. Reheat gently on the stovetop or in the microwave, stirring occasionally, until piping hot.

This dish can be made up to 2 days ahead. Prepare the recipe as directed, but undercook the orzo by 1-2 minutes. Let the pilaf cool completely, then refrigerate. To serve, reheat gently with a splash of broth, then fold in the fresh dill just before serving.

Serving ideas

Serve this pilaf as a main course with a crisp green salad and some crusty bread for soaking up the sauce. It also works beautifully as a side dish alongside roasted chicken, grilled lamb, or fish.

For a heartier meal, top with crumbled feta or a dollop of yogurt (if not vegan). The flavors are versatile enough to pair with many proteins.

Garnish each bowl with an extra sprig of dill and a drizzle of olive oil. A squeeze of lemon juice over the top adds brightness if desired.

This dish is satisfying on its own, but a side of warm pita or flatbread would be a welcome addition. The pilaf is best enjoyed warm, but it can also be served at room temperature as part of a mezze spread.

Frequently asked questions

Recipe card

One-Pan Eggplant Tomato Orzo Pilaf with Fresh Dill

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 2 eggplants (about 1 lb each), halved lengthwise
• 2 ripe tomatoes, whole
• 2 red onions, peeled
• 3 tbsp extra-virgin olive oil
• 1/2 cup water
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 2 cups hot vegetable broth
• 1 cup orzo pasta
• 1/4 cup fresh dill, chopped
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Halve the eggplants lengthwise. Place them cut side up in a large skillet with the whole tomatoes and peeled red onions. Drizzle with 3 tablespoons olive oil and add 1/2 cup water. Cover and steam over medium heat for 10 minutes, until the eggplant is fork-tender.
2. Carefully remove the lid, tilting it away from you to let steam escape. Use tongs to transfer the tomatoes and onions to a cutting board. Slip off the loose tomato skins and onion skins, then return them to the skillet. Add the cumin, paprika, and salt, and mash everything with a potato masher until chunky but cohesive.
3. Pour in the 2 cups hot vegetable broth and stir in the orzo. Bring to a simmer, then reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
4. Remove the skillet from the heat. Fold in the chopped fresh dill and drizzle with the remaining olive oil. Taste and adjust seasoning with salt if needed. Serve warm, spooned into bowls.

Contains: gluten

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

46 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.