This vibrant Mediterranean salad combines tender broiled eggplant with a savory mix of wild rice, garbanzo beans, and frozen peas. The dish is dressed in a simple yet flavorful vinaigrette made with olive oil, red wine vinegar, salt, and pepper. Fresh tomato slices and pimento-stuffed olives add bursts of acidity and brine, balancing the earthy grains. It’s a perfect make-ahead dish for picnics, potlucks, or a light summer lunch.
Rice, Tomato, and Eggplant Salad
Description
This vibrant Mediterranean salad combines tender broiled eggplant with a savory mix of wild rice, garbanzo beans, and frozen peas. The dish is dressed in a simple yet flavorful vinaigrette made with olive oil, red wine vinegar, salt, and pepper. Fresh tomato slices and pimento-stuffed olives add bursts of acidity and brine, balancing the earthy grains. It's a perfect make-ahead dish for picnics, potlucks, or a light summer lunch.Directions
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In a 2-quart saucepan over high heat, bring 3 1/4 cups of water to a boil.
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Stir in the parboiled rice and the long-grain and wild-rice mix along with its seasoning packet; return to a boil.
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Reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and the liquid is absorbed.
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Remove the saucepan from heat and set aside.
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Preheat the broiler if your manufacturer directs.
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Slice the eggplant crosswise into 1/4-inch thick slices.
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Spray the rack in a broiling pan with nonstick cooking spray.
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Arrange the eggplant slices on the rack, overlapping them if necessary.
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Place the broiling pan in the broiler at the closest position to the heat source.
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Broil the eggplant slices for 10 to 12 minutes until browned and tender, turning them once halfway through.
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While the eggplant broils, whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl.
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When the eggplant is done, brush the slices with 2 tablespoons of the prepared salad dressing.
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In a large bowl, combine the remaining dressing with the cooked rice mixture, garbanzo beans, thawed peas, and chopped olives.
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Gently toss the mixture until well combined.
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Spoon the rice mixture onto a serving platter.
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Slice the tomatoes.
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Alternately arrange the tomato and dressed eggplant slices around the rice mixture on the platter.
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Garnish with parsley sprigs.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 319kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 1.5g8%
- Sodium 450mg19%
- Total Carbohydrate 45g15%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
