Eggplant Salad

Name: Eggplant Salad
Ingredients: 1/2 cup olive oil; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 garlic cloe, chopped and mashed to paste with 1 teaspoon salt; 1/2 cup packed fresh basil leaves, washed well and dried; 2 large eggplants (about 3 pounds total), cut crosswise into 1/2-inch thick slices; 1/4 cup pine nuts, toasted

7 ingredients

1 steps

Ingredients

1/2 cup olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic cloe, chopped and mashed to paste with 1 teaspoon salt
1/2 cup packed fresh basil leaves, washed well and dried
2 large eggplants (about 3 pounds total), cut crosswise into 1/2-inch thick slices
1/4 cup pine nuts, toasted

Directions

1

{"0":"Preheat broiler.","2":"In a blender, combine oil, lemon juice, mustard, garlic paste, and half of basil until smooth. In a measuring cup reserve 1\/4 cup dressing and in a large bowl toss the remainder with the eggplant slices.","4":"Arrange half of eggplant slices in one layer on large baking sheet and broil about 4 inches from heat until golden, 8-10 minutes. Turn slices and broil until golden, 5 to 7 minutes more. Transfer eggplant slices to a plate to cool and cook remaining eggplant.","6":"Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts."}