Aubergine, Tahina and Tomato Salsa Salad

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

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

Starter
Gluten-free
Vegan

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.</