Sicilian eggplant and rice salad

If eggplant or brinjal is one of your favourite veggies but you're tired of the same old Indian preparations of baingan bharta or stuffed brinjal, this Sicilian salad will be a welcome and tasteful change. 

In our continuing series of recipes taken from Italian Khana, an Italian cookbook for the Indian kitchen, Ritu Dalmia, celebrated chef and owner of Diva, one of Delhi's finest Italian restaurants, reveals her best tips and shows you how to cook an authentic Italian dish in 30 minutes or less.

Ritu will also answer reader queries, so scroll down to the bottom of the page to address your questions to her.

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Today's Recipe: Insalata di riso con melanzane (Eggplant and rice salad)

Yet another Sicilian masterpiece, this rice salad features capers, which give it a nice, sharp edge.

Ingredients

• 200 gm boiled Basmati rice, cooked, drained and slightly cooled
• 400 gm eggplant
• 1 tbsp capers, washed
• 1 handful mint
• 2 tbsp olive oil
• Oil for frying
• Salt and pepper to season

Method

• Peel the eggplant and cut it into cubes. Sprinkle with salt and let it stand so all the bitterness is drained away, say 30 minutes. Rinse and pat dry with paper towels.

• Heat the oil and fry the eggplant till golden in colour.

• In a bowl, combine the rice, fried eggplant, mint, olive oil and capers. Season with salt and pepper. Serve at room temperature.

Note: You could add some cherry tomato or normal tomato if you want to add some colour. Also add some chopped black olive.

Previous recipes

Excerpted from Italian Khana, India's first Italian cookbook for the Indian kitchen, with permission from the publishers, Random House India. Ritu will also answer reader queries, so please address your questions to her in the QnA box below.

Image: Ritu Dalmia with friends | Photograph: Sephi Bergerson