AUBERGINE, FETA & RICE SALAD RECIPE

Ingredients (use organic if possible)

Serves 4

 

2 tbsp olive oil, plus extra for drizzling

2 medium brown onions

Sprinkle of cinnamon

150g white basmati rice

270g good quality stock (veg or chicken)

2 aubergines

150g feta

30g herbs (I use coriander and basil here but you can use mint or parsley too)

Squeeze of lemon, or lemon zest if you’re feeling fancy

Salt & pepper

Optional toppings: fresh chilli, chilli flakes, sumac, toasted seeds.

Method

  1. Preheat the oven to 220°c

  2. Cut your onions in half and slice

  3. Heat the olive oil in your saucepan until hot

  4. Add in the onions and stir them so they’re all coated with oil, then turn the heat down to medium/low. You want the onions to really soften and turn golden so they’ll need a good 10-15 minutes. Keep stirring as you go.

  5. While your onions are cooking, slice the aubergines into chunks (they will shrink a bit in the oven)

  6. Pop them on a baking tray, drizzle with olive oil and sprinkle with sea salt. Give them a good mix and then pop them in the oven. You’ll need to stir a few times while they bake, don’t let them burn! Approx. 15 minutes cooking time, maybe a little longer so they’re all squishy and yummy

  7. Put your rice in some cold water to soak for a few minutes. You want to get rid of some of the starch. Then drain the water away.

  8. Once the onions are lovely and golden add a sprinkle of cinnamon and stir.

  9. Mix the soaked and drained rice into the pan and let it become coated in the oily, cinnamon onions

  10. Now add your stock and give it all another stir

  11. Bring to the oil and then cover, reduce heat to very low (almost the minimum). Set a timer for 15 minutes. Don’t take the lid off… you must trust it!

  12. After 15 minutes, leave the lid ON but turn the heat off. Leave it to sit for 5 minutes.

  13. Then remove the lid and leave it for another 5 minutes before fluffing it up.

  14. Meanwhile, take the aubergines out of the over when they’re soft and golden. You don’t want under cooked aubergines so if you’re unsure, keep them in a bit longer

  15. Once the aubergines have cooled, fluff up your rice then mix in the aubergines

  16. Crumble in the feta using your hands

  17. Chop up the herbs quite fine and mix those through

  18. Sprinkle over any extra bits for some kick like fresh chilli, chilli flakes, sumac, salt and pepper

  19. I like to add another drizzle of olive oil and a squeeze of lemon/zest.

 

Enjoy! L x