Grilled Eggplant and Rice Salad

Category,
Yields1 Serving
 1 large eggplant,  sliced 1/4 inch thick
 ½ cup fresh parsley, minced
 1 cup rice, cooked
 2 tbsp pepper jelly
 ¼ cup feta cheese with jalapeno
 Salt and pepper
1

Toss sliced eggplant with enough oil to coat all sides about 1/4 cup season with salt and pepper.

2

Heat the grill to medium; and grill eggplant 4-5 minutes or until dark grill marks appear. Flip them over and repeat. Try not to burn the eggplant but cook them all the way through, put on a plate and cool.

3

n the bottom of a large bowl mix together the feta and jalapeno jelly till combined, add the rice eggplant and parsley. Mix it all together and serve!!

Ingredients

 1 large eggplant,  sliced 1/4 inch thick
 ½ cup fresh parsley, minced
 1 cup rice, cooked
 2 tbsp pepper jelly
 ¼ cup feta cheese with jalapeno
 Salt and pepper

Directions

1

Toss sliced eggplant with enough oil to coat all sides about 1/4 cup season with salt and pepper.

2

Heat the grill to medium; and grill eggplant 4-5 minutes or until dark grill marks appear. Flip them over and repeat. Try not to burn the eggplant but cook them all the way through, put on a plate and cool.

3

n the bottom of a large bowl mix together the feta and jalapeno jelly till combined, add the rice eggplant and parsley. Mix it all together and serve!!

Notes

Grilled Eggplant and Rice Salad
IngredientsDirections