Mediterranean Eggplant, Artichoke and Feta Rice Salad
Sharyn Hill
This mouthwatering Mediterranean salad makes picnic perfect.
Ingredients
- 1 medium eggplant, cut lengthwise into 1/2-inch slices
- 2 Tbs vegetable oil
- 3 cups cooked long grain white rice, cooled
- 1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped, liquid reserved
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup sliced fresh basil leaves
- 1 4-ounce package crumbled feta cheese with basil and tomato
- salt and pepper
Directions
- Preheat broiler. Brush eggplant slices with oil. Broil 4 inches from heat source 12 to 15 minutes, turning once, until tender and lightly browned; cool. Cut eggplant into 1-inch pieces and place in large bowl. Add rice, artichoke hearts, olives and basil. Combine reserved liquid from artichoke hearts and feta cheese. Drizzle over salad and gently toss to coat. Season with salt and pepper to taste.
Nutrition Facts
Calories 281
Calories from Fat 126 (45%)
(22%)Total Fat 14g
(16%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(6%)Cholesterol 17mg
(23%)Sodium 542mg
(10%)Potassium 358mg
Total Carbohydrate 33g
(20%)Dietary Fiber 5g
Sugars 3g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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