Last week we introduced the new Sababa Recipe book, and shared a recipe for Lamb Koftes from the book.
Sababa is all about uncomplicated and wholesome food with a Middle Eastern and Mediterranean influence. Food is prepared fresh daily in the Sababa kitchens by sisters Tal and Nirit, and a group of dedicated and passionate chefs who love to cook and “live” food. Using local ingredients and fresh produce, Sababa is full of recipes which anybody could cook at home.
Here is another one of our favourites from the book.
This salad is a meal in itself – all you need is a piece of fresh bread to scoop it all up.
1 kg aubergine
half a red onion, chopped
300 g Rosa tomatoes, diced
20 g Italian flat-leaf parsley, chopped
20 g pine nuts, toasted
olive oil for brushing
freshly ground black pepper
3 tbsp tahina paste
2 tbsp water
1 lemon, juiced
1 clove garlic, crushed
pinch of salt
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.
You could also char the aubergines whole over a flame and use only the fleshy insides.
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