Tahini, Tomato and Marinated Eggplant Salad
Preparation time: 2 hours
4 medium-sized tomatoes or 500gr cherry tomatoes
1 tbsp tahini
4 tbsp olive oil
1 tbsp Balsamic vinegar
4 cloves garlic
½ tsp salt
1 tbsp chopped fresh basil
Wash and dry eggplants. Cover a medium-sized tray with baking paper. Arrange eggplant in it and put it in the middle of the oven. Bake at 150 degrees about 40 minutes. Eggplants are ready when you can easily poked them with a fork. When done remove and transfer them into lid tide container. Allow to cool for about 30 minutes.
Meanwhile peel and chop the garlic. In a small bowl mix tahini , olive oil and balsamic vinegar. Add minced garlic and salt.
Peel and cut eggplant into cubes. Pour the marinade over them and stir, being careful not to smash them. Leave for 30 minutes in the fridge.
In large bowl, cut the tomatoes into cubes, add pickled eggplant and toss with additional olive oil. If necessary add more salt. Sprinkle with chopped basil and serve.
vegetables » tomatoes
vegetables » eggplant
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