Manouri, Eggplant And Orzo Salad

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
265
FAT
76%
CHOL
1%
SOD
5%

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Ingredients for 6 servings

Freshly ground black pepper

2 cups dried orzo

4 ounces manouri, cut into 1/2-inch cubes (about 3/4 cup)

6 tablespoons extra-virgin olive oil, or as needed

1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed

1 tablespoon finely chopped dill

3/4 cup chopped roasted red peppers (jarred or homemade)

1/4 cup Kalamata olives, pitted and sliced lengthwise into 1/4-inch slivers

1 tablespoon finely chopped mint

1/4 cup canola oil

3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant)

2 tablespoons roughly chopped basil

Kosher salt

3 tablespoons flour

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