Eggplant Salad

  1. 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.
  3. 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.
  4. Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.

olive oil, lemon juice, mustard, garlic, basil, eggplants, pine nuts

Taken from www.epicurious.com/recipes/member/views/eggplant-salad-52298341 (may not work)

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