Method:
1 Heat oil in a frying pan over a medium heat, add the eggplant and sauté for a few minutes on each side until golden and tender, season with salt and pepper.
2 Cook the rice according to packet directions, pour half the rice into a medium bowl, add the eggplant, fontina, grapes and endive.
3 Combine the mayonnaise, wholegrain mustard, 1 tbs lemon juice and herbs, season with salt and pepper. Pour the dressing over the salad and toss to coat. Serve.