REC: EGGPLANT SALAD
 

EGGPLANT SALAD


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

Preheat broiler.

In a blender, blend 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 remaining dressing with eggplant slices.

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. Turn
slices and broil until golden, 5 to 7 minutes more. Transfer eggplant
slices to a plate to cool and broil remaining eggplant slices in same
manner.

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

Serves 12 as part of a buffet.