Ingredients: • 1 cup (200 g) brown rice• 1⁄2 teaspoon salt• 300g eggplant,diced• 5 tablespoons olive oil• 1 clove garlic, finely sliced• 2 tablespoons ajvar (spicy capsicum and eggplant chutney)• 3 tablespoons lemon juice• 1⁄2 to 1 teaspoon dried chili flakes• finely chopped leaves of 4 sprigs mint• salt and freshly ground black pepper• 3 large tomatoes, diced• heart of 1 cos lettuce• 125 g feta cheese, cubed• 2⁄3 cup (100 g) olives
1. Mix rice, 2 cups (500 ml) water and 1⁄2 teaspoon salt in a saucepan. Cover and soak overnight. Bring rice to a boil, uncovered. Cook half covered over low heat for 40 minutes. Remove from heat; leave to cool. Loosen rice occasionally with a fork.2. Heat 3 tablespoons oil in a non-stick pan over medium heat. Cook eggplants about 10 minutes, turning occasionally.3. Add garlic and cook 2 minutes. Remove pan from heat, leave to cool.4. Combine ajvar, 2 tablespoons lemon juice, remaining 2 tablespoons oil, chili flakes and mint in a large bowl; season with salt and pepper to taste. Mix in cooked rice and tomatoes. Season with remaining 1 tablespoon lemon juice and salt and pepper to taste.5. Line a serving plate with lettuce. Top with salad, eggplants, feta and olives.
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