Posted by Carolynhttps://umamigirl.com/eggplant-rice-salad-recipe/
Roasted Eggplant and Brown Rice Salad
This healthful salad makes terrific picnic fare and an easy mid-summer lunch or dinner. Keeps, tightly sealed, in the fridge for up to a week.
cup (uncooked) long-grain brown basmati rice
teaspoon salt, divided
medium eggplant, peeled and diced into 1/2-inch pieces
medium red onion, diced small
cloves garlic, chopped
Tablespoons olive oil, divided
teaspoon freshly ground black pepper
oil-cured black olives, pitted and minced
ounces feta cheese, crumbled (yummy, but optional)
large fresh basil leaves, minced
cups cooked chickpeas (optional)
Juice of 1/2 lemon
Bring two cups of water to a boil in a small pot. Add the rice and 1/4 teaspoon salt, cover, and cook at a gentle simmer for 40 minutes or until water is absorbed. Cool slightly.
Meanwhile, preheat oven to 375°F with a rack in the middle. On a large rimmed baking sheet, place the diced eggplant, onion, and garlic. Sprinkle with two Tablespoons of the olive oil, the remaining 1/2 teaspoon salt, and the pepper. Roast for about 30 minutes, until tender.
Pour the rice, roasted eggplant mixture, olives, feta (if using), basil, and chickpeas (if using) into a large bowl. Sprinkle with the lemon juice and toss gently to combine. Serve warm or at room temperature.