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