Rice, Tomato, and Eggplant Salad

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.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 319

Dietary: Vegan

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

1
In a 2-quart saucepan over high heat, bring 3 1/4 cups of water to a boil.
2
Stir in the parboiled rice and the long-grain and wild-rice mix along with its seasoning packet; return to a boil.
3
Reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and the liquid is absorbed.
4
Remove the saucepan from heat and set aside.
5
Preheat the broiler if your manufacturer directs.
6
Slice the eggplant crosswise into 1/4-inch thick slices.
7
Spray the rack in a broiling pan with nonstick cooking spray.
8
Arrange the eggplant slices on the rack, overlapping them if necessary.
9
Place the broiling pan in the broiler at the closest position to the heat source.
10
Broil the eggplant slices for 10 to 12 minutes until browned and tender, turning them once halfway through.
11
While the eggplant broils, whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl.
12
When the eggplant is done, brush the slices with 2 tablespoons of the prepared salad dressing.
13
In a large bowl, combine the remaining dressing with the cooked rice mixture, garbanzo beans, thawed peas, and chopped olives.
14
Gently toss the mixture until well combined.
15
Spoon the rice mixture onto a serving platter.
16
Slice the tomatoes.
17
Alternately arrange the tomato and dressed eggplant slices around the rice mixture on the platter.
18
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.

Read it online: https://www.chefs-mate.com/recipe/rice-tomato-and-eggplant-salad-gh_9407/