Roasted Eggplant and Tomatoes Salad
This salad is easy, simple and tasty and these are the magic words for me. I love the beautiful colors of this salad; they always catch the eye when I serve it and the salad is wonderful for hosting and impressive on the table. After the huge quantities of food we have eaten this week, this is the perfect meal.
1 big eggplant cut into slices
Red and yellow c
2 chopped garlic cloves
Ready made Tahini
Crushed black pepper
1. Preheat the oven for 10 minutes at 180 degrees. Cover pan with oiled baking paper, arrange the slices in the pan and Brush the eggplant with olive oil.
- 2. Bake until the eggplant is golden and sopt, brushing with oil from time to time, for about 20-25 min.
- 3. Cut the slices into small cubes, cut the Sherry Tomatoes into halves, mix with all ingredients, season and sprinkle Tahini on top before serving.