Roasted Tomato Medley, Brie & Eggplant Salad

• 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

dressing

• 3 tsp tahini,
• 2 tsp honey,
• 3 tbs extra virgin olive oil,
• 1 tbs red wine vinegar,

1. Preheat the oven to 220°C. Put the eggplant into a large roasting pan. Combine 2 tablespoons of oil and garlic then spoon over the eggplant. Season and toss gently to coat. Spread evenly over the base of the pan. Roast for 20-30 minute until tender and golden. Set aside to cool.
2. Increase the oven temperature to 240°C. Put the 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 in the tahini, honey and 2 tsp of 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.