Eggplant Salad
- 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
- Preheat broiler.
- 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.
- 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.
- 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)