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1
Bring a large pot of salted water to a boil and cook the orzo according to the package directions.
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2
Drain, toss with 1 tablespoon of the olive oil and spread on a baking sheet.
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3
Let cool in the refrigerator.
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4
Toss the eggplant with 1 1/2 teaspoons salt and place in a colander set over a bowl or in a sink.
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5
Put several bowls or plates on top of the eggplant and let drain for at least 30 minutes.
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6
Line a baking sheet with paper towels and set aside.
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7
In a heavy 10-inch skillet, heat 4 tablespoons of the olive oil and the canola oil over medium heat.
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8
Squeeze the excess liquid from the eggplant, blot with paper towels and toss in a bowl with the flour.
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9
In two batches, fry the eggplant until the cubes are crisp and golden brown.
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10
Using a slotted spoon, transfer to the prepared baking sheet.
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11
(Add a little extra oil to the pan for the second batch, as needed.)
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12
In a large bowl, toss the orzo with 1 teaspoon salt, 1/4 teaspoon pepper, the lemon juice and the remaining tablespoon of olive oil.
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13
Fold in the olives, peppers, mint, dill, basil and manouri.
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14
Taste and adjust for seasoning with additional salt, pepper, lemon juice or olive oil.
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15
Just before serving, toss in the fried eggplant.
