Ingredients for 6 – 8 portions 500g Carnaroli rice 350g Cherry tomatoes 250g Feta Fresh mixed herbs such as basil, parsley Chilli pepper (powder or fresh) Aubergines in oil Jar of tomato passata Oil from the shredded aubergines Salt
Boil the rice in salted water for 15-18 minutes, drain and stir in 2 tablespoons of oil from the jar of aubergines, leave to cool. Add the chopped cherry tomatoes, the chopped feta, the herbs, 2 more tablespoons of the aubergine oil, 5-6 tablespoons of tomato passata, some chilli pepper to taste and the shredded aubergines to the rice and mix in well.
Recipe Source: http://blog.vorrei.co.uk/aubergine-rice-salad-recipe/ Alma Beatrice is an avid food blogger, photographer, traveler and writes about various food related topics. She was born and raised in Verona, Italy now resides in Saffron Walden, UK. Her primary field of interests is food and lifestyle. Currently working with Vorrei, a family-run online Italian food shop selling delicious and healthy artisanal products In UK.