recipe-lr_medley_tomatoes_brie-eggplant-salad_janelle-bloom_2015_2

Recipe

Roasted Tomato Medley, Brie & Eggplant Salad

6
Serves
20 MINS
Prep Time
30 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 800g Tomato Medley
  • 2 medium Eggplant, ends trimmed and roughly chopped
  • 3 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 cup basil leaves
  • 1/4 cup pine nuts, toasted
  • 200g double brie, sliced
  • 3 tsp tahini
  • 2 tsp honey
  • 3 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  1. Preheat oven 220°C fan forced. Put eggplant into large roasting pan. Combine 2 tablespoons oil and garlic then spoon over the eggplant. Season and toss gently to coat. Spread evenly over the base of the pan. Roast 20-30 minute until tender and golden. Set aside to cool.
  2. Increase the oven temperature to 240°C fan forced. Put tomatoes into another roasting pan. Spoon over remaining oil and season well. Roast for 5-8 minutes until skins just start to wrinkle, but tomatoes still hold their shape. Set aside to cool.
  3. For the dressing; Stir tahini, honey and 2 tsp warm water together. Add oil, vinegar and season. Whisk until well combined.
  4. Spoon the eggplant, basil and pine nuts onto a large platter. Top with the brie and tomatoes. Spoon over the dressing and serve.
Tip: To turn this into a main meal add 400g peeled cooked prawns or shredded chicken.