Brown rice salad with baby aubergine, ginger and almonds

Recipe from: January 2012
rice salad with aubergines

Ingredients 12
Servings 1
Minutes 15 mins


Serving Change
  • 2
    cups brown rice, cooked
  • A few tablespoons olive oil
  • 4-6
    small aubergine, sliced lengthwise (or 1 medium sized one)
  • 2
    fresh ginger, cut into ultra fine match sticks
  • 1
    clove garlic, finely chopped
  • 40
    water, more if needed
  • 2
    raw almonds
  • 2
    flaked almonds, lightly toasted
  • 1
    medium lemon, zested
  • 1
    long spring onion (scallion) snipped
  • 2
    Balsamic glaze or crema di balsamico
  • Salt, to taste


15 mins

Heat a griddle pan on high, and brush lightly with olive oil.

Griddle half the aubergine slices, till soft, and the griddle pan marks adhere to each side. Set aside and sprinkle lightly with salt.

Remove griddle pan and heat saucepan on medium heat.

Add 2 tablespoons olive oil to pan. Fry ginger for a minute.

Add garlic for another minute, stirring and not allowing it to burn.

Add remaining aubergine slices and water and allow to sautée. Add salt.

Once soft and water has absorbed, turn heat down.

In a serving bowl, add rice, almonds, spring onions, both grilled aubergine and sautéed aubergine with ginger and garlic.

Mix well. Add juice of 1/2 lemon, lemon zest, salt to taste and the balsamic glaze (I used a ginger flavoured one) and toss well.

Best eaten while still warm.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.


Read more on: boil  |  checkers braai  |  rice  |  salad


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