A large serving of Mediterranean Eggplant, Artichoke and Feta Rice Salad on a brown plate.

Mediterranean Eggplant, Artichoke and Feta Rice Salad

"Rev Up Your Rice!" Recipe Contest Finalist- Sharyn Hill

  • Servings


  • 1 medium eggplant, cut lengthwise into ½’ 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
  • ½ cup pitted kalamata olives, chopped
  • ¼ cup fresh basil leaves, sliced
  • 1 (4-ounce) package crumbled feta cheese with basil and tomato
  • salt and pepper, to taste


  • Preheat broiler. Brush eggplant slices with oil. Broil 4 inches from heat source 12 to 15 minutes, turning once, until tender and lightly browned; cool.
  • Cut eggplant into 1-inch pieces and place in large bowl. Add rice, artichoke hearts, olives and basil. Combine reserved liquid from artichoke hearts and feta cheese.
  • Drizzle over salad and gently toss to coat. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 270
  • Total Fat 14g
  • Cholesterol 10mg
  • Sodium 500mg
  • Carbohydrates 31g
  • Dietary Fiber 5g
  • Protein 7g