Brown rice salad with baby aubergine, ginger and almonds

6 servings Prep: 15 mins, Cooking: 30 mins
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A nutty salad with zesty goodness and wonderful combinations of flavour.

By Food24 January 11 2012
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Ingredients (12)

2 rice — brown, cooked
olive oil
4-6 aubergine — small, sliced lengthwise
2 Tbs fresh ginger — julienned
1 garlic — cloves, finely chopped
40 ml water
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
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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.

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