Ingredients

1 medium eggplant, cut lengthwise into 1/2-inch slices 2 tablespoons 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 14-ounce package crumbled feta cheese with basil and tomato Salt and pepper

Description

Mediterranean Eggplant, Artichoke And Feta Rice Salad, Recipe

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