Eggplant Salad (version XIX)
2 tablespoons olive oil, for frying
To make the salad, cut the eggplants lengthways.
3 baby eggplants
4 ounces long grain and wild rice, cooked
4 tablespoons olive oil
1 orange, juice only
1 lemon, juice only
handful fresh basil leaves, torn
freshly ground black pepper
wedge of lemon
drizzle olive oil
Heat the oil in the griddle pan, and cook the eggplants for 2-3 minutes either side.
Remove from the heat and place in a large bowl.
Add the rice, olive oil, orange juice, lemon juice, basil leaves and seasoning to the bowl and mix well.
Transfer the salad to serving plates.
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