Prep: 20 mins
Cook: 5 mins
6
Eggplant, tomato & pine nut salad
Savour the delightful combination of eggplant, tomato, and pine nut salad. Grilled eggplant and juicy tomatoes are tossed with toasted pine nuts for a deliciously nutty crunch. This salad offers a perfect balance of smoky, sweet, and nutty flavours, making it an ideal side dish or light meal. Drizzle with olive oil and balsamic vinegar for a simple yet elegant finish. Enjoy this fresh and flavourful salad anytime!
2 tbs olive oil
1⁄3 cup pine nuts
500g medium eggplant, trimmed and roughly chopped
2 garlic cloves, finely chopped
350g tomato medley or heirloom tomatoes
1⁄4 cup flat-leaf parsley, chopped
Tahini yoghurt
1⁄2 cup reduced fat Greek style natural yoghurt
11⁄2 tbs tahini*
1 tbs lemon juice
1 garlic clove, crushed
*Tahini is a creamy paste made from sesame seeds, it’s available from some greengrocers and supermarkets.
STEP 1 To make tahini yoghurt, combine ingredients in a small bowl. Season with salt and pepper to taste and stir to combine. Set aside.
STEP 2 Heat oil in a large non-stick frying pan over medium-high heat until hot. Add pine nuts and cook, tossing often, until golden. Remove to a plate with a slotted spoon. Add eggplant to pan and cook, tossing occasionally, for 4-5 minutes until golden on cut sides. Reduce heat to medium. Add garlic and cook, tossing often, until eggplant is just tender. Toss through the pine nuts. Set aside to cool to room temperature.
STEP 3 Spoon the tahini yoghurt over the base of a serving platter. Halve tomatoes lengthways (leave smaller tomatoes whole). Scatter tomatoes, eggplant and pine nuts over tahini yoghurt. Sprinkle with parsley, drizzle with extra virgin olive oil if liked, and serve.
Nutritional Facts
Eggplant: High in fiber and antioxidants.
Tomatoes: Rich in vitamins A and C.
Pine nuts: Source of healthy fats and protein.
Tips and Tricks
- Eggplant Tomato and Pine Nut Salad: Select firm, fresh eggplants and juicy tomatoes for a refreshing salad. Substitute pine nuts with almonds for added crunch.
