Roast Aubergine, Tahina and Tomato Salsa Salad

Roast Aubergine, Tahina and Tomato Salsa Salad

Roast Aubergine, Tahina and Tomato Salsa Salad

INGREDIENTS

  • 10-12 medium aubergines
  • 400g rosa tomatoes, chopped
  • half red onion, chopped finely
  • 20g Italian parsley, chopped
  • 2T extra virgin olive oil
  • 3T tahina paste
  • 1 lemon, juiced
  • 2T water
  • 20g pinenuts, roasted

PREPARATION

FEEDS 4 – 6

Roast the aubergines whole in the oven on 180 degrees Celsius until they go soft on the inside. Open them up and strain any excess liquid through a colander until they cool. Scrape away the flesh from the skin, discard the skin and chop up the fleshy part.

Prepare the salsa by combining the tomatoes with the red onion, parsley, olive oil and a pinch of salt and pepper. Make the dressing by combining the tahina paste with the lemon juice, water and a pinch of salt. To assemble the salad, plate the aubergine first, drizzle over the dressing, top it with the tomato salad and finally sprinkle over the pinenuts.