food, Recipes

Brinjal Tomato Salsa Salad

Styling Tal Smith and Nirit Saban Photographs Russell Smith



1kg aubergine


olive oil for brushing

freshly ground black pepper

half a red onion, chopped

300g Rosa tomatoes, diced

20g Italian flat-leaf parsley, chopped


3T tahina paste

1 lemon, juiced

1 clove garlic, crushed

2T water

pinch of salt

20g pine nuts, toasted


Preheat the oven to 180°C. Cut the aubergines into medium-thickness wedges. Sprinkle salt over the aubergine wedges and after 10 minutes, wash and dry them.

Put the wedges flat down onto the baking tray. Brush the wedges with olive oil and sprinkle with salt and black pepper. Roast the aubergines in the oven until they are soft and slightly crisp. Once they are ready, leave them to cool.

Prepare the salsa by mixing together the chopped onion with the tomatoes and parsley.

For the dressing, simply whisk together the tahina paste with the lemon juice, garlic, water and salt. If it’s too thick add a little more cold water, 1 tablespoon at a time, until the right consistency is reached.

Once you are ready to assemble the salad, place the wedges onto a flat platter.

Pour the tahina dressing over the wedges and top with the tomato salsa and toasted pine nuts. Serves 6 – 8

Note: You could also char the aubergines whole over a flame and use only the fleshy insides.

Recipes and styling Tal Smith and Nirit Saban Photographs Russell Smith

This recipe originally appeared in HL March 2014



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