Brown rice salad with baby aubergine, ginger and almonds
|2||rice — brown, cooked|
|4-6||aubergine — small, sliced lengthwise|
|2 Tbs||fresh ginger — julienned|
|1||garlic — cloves, finely chopped|
|2 Tbs||almonds — raw|
|2 Tbs||almonds — flaked, toasted|
|1||lemon — medium, zest only|
|1||spring onions — chopped|
|2 Tbs||balsamic reduction|
|salt — to taste|
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.