Rice Salad w/Marinated Eggplant, Tajín Oil + Broccolini

Name: Rice Salad w/Marinated Eggplant, Tajín Oil + Broccolini
Ingredients: ¼ cup [60 ml] olive oil; 2 bunches broccolini (about 2 lb [900 g]); 1 onion (about 8 oz [225 g]), thinly sliced; 6 garlic cloves, minced; 1 Tbsp capers, roughly chopped (optional); ¼ cup [60 ml] balsamic vinegar; ½ cup [125 ml] Tajín Oil; Neutral oil; Salt; 2 medium eggplants (about 2 lb [900 g]); 2 cups [500 g] cooked rice

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

The marinated eggplant in this recipe can be made in much larger batches and held at the ready in the fridge for weeks on end. Same for the Tajín oil—meaning that if you already have these two pantry staples on hand, this meal requires only a quick pan fry of the broccolini to finish it off.

Ingredients

½ cup [125 ml] Tajín Oil
2 cups [500 <

Lunch
Vegan
Gluten-free

Method

Warm the Tajín oil in a medium frying pan, then pour the oil over the cooked rice and set aside.

Cut the eggplant into rounds or large chunks and put in a large bowl. Reheat the frying pan over medium-high heat. Toss the eggplant with a few pinches of salt and several glugs of neutral oil to coat. Pan fry until the eggplant is golden brown on the sides and cooked through, flipping as ne