Roasted MIX-A-MATO® tomato, Brie & Eggplant Salad

Prep Time
Cook Time


  • 800g Mix-a-mato® tomatoes
  • 2 medium Eggplant
  • 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 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.