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

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)