Eggplant Salad

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

7 ingredients

8 steps

Ingredients

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

Directions

1

Preheat broiler.
2

In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth.
3

In a measuring cup, reserve 1/4 cup dressing and in a large bowl, toss remaining dressing with eggplant slices.
4

Arrange half of eggplant slices in one layer on a large baking sheet and broil about 4 inches from heat until golden, 8 to 10 minutes.
5

Turn slices and broil until golden, 5 to 7 minutes more.
6

Transfer eggplant slices to a plate to cool and broil remaining eggplant slices in same manner.
7

Arrange eggplant and remaining basil on a platter.
8

Drizzle salad with reserved dressing and sprinkle with pine nuts.