Eggplant Salad (version XIX)

2 tablespoons olive oil, for frying
3 baby eggplants
4 ounces long grain and wild rice, cooked
4 tablespoons olive oil
1 orange, juice only
1 lemon, juice only
handful fresh basil leaves, torn
freshly ground black pepper
To serve
wedge of lemon
drizzle olive oil

To make the salad, cut the eggplants lengthways.

Heat the oil in the griddle pan, and cook the eggplants for 2-3 minutes either side.

Remove from the heat and place in a large bowl.

Add the rice, olive oil, orange juice, lemon juice, basil leaves and seasoning to the bowl and mix well.

Transfer the salad to serving plates.

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