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Warm brown rice salad with roasted aubergine and pistachios

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main meal
Servings: 4
Author: Becca Heyes


  • 1 medium aubergine (eggplant), cut into 1 inch dice
  • 1 tbsp oil
  • Salt
  • Black pepper
  • 200 g brown rice (~ 1 cup)
  • Small handful fresh basil, roughly chopped
  • Small handful fresh parsley, roughly chopped
  • ~ 6 pieces large sun-dried tomato, roughly chopped
  • 50 g pistachio nuts, whole or roughly chopped (~ 1/4 cup)
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil


  • Toss the diced aubergine in a little oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 180°C (Gas Mark 4 / 350°F) for around 25 minutes, or until the aubergine is soft and juicy.
  • Meanwhile, boil the brown rice in plenty of water until cooked to your liking (around 20 minutes). Drain, and transfer the rice to a large mixing bowl.
  • To the rice, add the remaining ingredients, including the roasted aubergine. Mix well to combine, and serve warm.