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Exotic tomatoes with baba ghanoush

By Abigail Donnelly
6
Easy
10 minutes
45 minutes

Ingredients

  • 3 brinjals
  • 1 x 600 g punnet Woolworths exotic tomatoes, halved
  • 12 mint leaves
    • For the dressing, mix:

  • 3 T Woolworths tahini
  • 2 T lemon juice
  • 1 t garlic, chopped
  • ¼ cup olive oil
  • 4 T plain yoghurt
  • salt, to taste

Method

1. Preheat the oven to 180°C. Prick the brinjals a few times, then roast for 45 minutes, or until soft and collapsed. Allow to cool.

2. Spoon the flesh into a bowl and mix with the dressing. When ready to serve, toss in the tomatoes and mint.

Find more salad recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene