Aubergine, Tahina and Tomato Salsa Salad

Name: Aubergine, Tahina and Tomato Salsa Salad
Yield: Serves 6–8
Ingredients: 3 tbsp tahina paste; freshly ground black pepper; salt; 20 g Italian flat-leaf parsley, chopped; olive oil for brushing; 20 g pine nuts, toasted; pinch of salt; 1 lemon, juiced; 1 clove garlic, crushed; 2 tbsp water; half a red onion, chopped; 1 kg aubergine; 300 g Rosa tomatoes, diced

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sababa

By Tal Smith

Published 2014

About

This salad is a meal in itself–all you need is a piece of fresh bread to scoop it all up.

Ingredients

1 kg aubergine
half a red onion, chopped
300 g Rosa

Salad
Starter
Vegan
Gluten-free

Method

Preheat the oven to 180°C.

Cut the aubergines into medium thickness wedges. Sprinkle salt over the aubergine wedges and after 10 minutes, wash and dry them. Put the wedges flat down onto the baking tray. Brush the wedges with olive oil and sprinkle with salt and black pepper.</