So, I didn't keep to the recipe, but I thought this was a lovely idea. I had leftover grilled eggplant (soaked in garlic, olive oil and balsamic vinegar) and decided to use that to make this recipe. I blended that with the feta and walnuts, and it made such a beautiful, tasty dip. We had a nice color to our dip, probably because we left the skin on.

Reviewed On: Aug. 12, 2007

We have made this recipe twice now and really like it. I tend to throw in an extra egg (since I end up doubling the orzo and putting in extra chicken stock). I do agree with the previous reviewer - I use an organic chicken stock, and I don't know if this would taste as good out of the can. Quick, light, easy, and refreshing.

Reviewed On: May 27, 2007

This recipe was great for our weekly vegetarian night. Instead of tapenade (since I hate olives) we used half-homemade basil pesto. Be careful of the size of eggplant you buy - we had enough from one eggplant to make two baguettes worth. I also felt silly since I have only cooked unseeded eggplants before and actually have no idea how to seed an eggplant. Thanks for submitting the recipe, and we will make it again!

Reviewed On: Oct. 11, 2006