Mediterranean Eggplant Salad
|Long grain brown rice||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Celery||1 Cup (16 tbs), thinly sliced|
|Green onion||1⁄2 Cup (8 tbs), thinly sliced|
|Lettuce leaves||8 Large|
|Lemon yogurt||8 Ounce|
Prepare the rice as directed on package.
Wash the eggplant and remove stem.
Cut into 1 in. (2.5 cm) cubes.
Heat the oil in a large skillet.
Add eggplant and cook, stirring, until eggplant starts to brown.
Add a small amount of water, cover tightly and reduce heat.
Uncover pan in short intervals and stir, adding extra water, if needed.
Cook until eggplant is tender.
Drain any excess liquid.
Remove from pan and stir in the salt, cumin and cinnamon.
Carefully stir in the rice.
Cool to room temperature.
Add celery and green onion.
Place in bowl, cover and refrigerate until completely chilled, about 2 hours or overnight.
Place the lettuce leaves on 8 chilled salad plates.
Divide salad equally among plates.
Cut tomatoes into eighths; garnish each salad with 2 tomato wedges.
Top with equal amounts of yogurt.