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.

Grill eggplant until tender. Transfer eggplant slices to a plate to
cool and grill 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

Jennifer wrote:
> 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.
>
> Grill eggplant until tender. Transfer eggplant slices to
> a plate to cool and grill 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

This looks delicious.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org