This sensational salad looks incredible and tastes incredible. It is also very filling. Gorgeous as an accompaniment to a lamb dish as it has a middle eastern flare to it.
Slice the eggplant into strips and baste with olive oil and lightly salt and pepper and bake at 180 until cooked through. Mix all the rest of the ingredients (excl the pine nuts) together into a salsa and make the tahini dressing by mixing everything together and beating.
Lay out the eggplant, throw the salsa on top, then the tahini and then the pine nuts. Yum!
From the recipe book "Sababa" by Tal Smith and Nirit Saban