Orzo with Roasted Eggplant and Cinnamon-Cumin Dressing

From The Culinary Couple | Source Bon Appétit via Love and Olive Oil

Ingredients

  • 2 - 3/4 lb unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 cup orzo
  • 1 teaspoon cumin seeds
  • 2 tablespoons white balsamic vinegar
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup finely chopped red onion
  • 1/3 cup golden raisins
  • 1/3 cup coarsely chopped fresh cilantro

Directions

  1. Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
  2. Meanwhile, cook orzo in boiling salted water until just tender, about 8 minutes. Drain. Place in large bowl.
  3. Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Add onion.
  4. Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
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