Eggplant Salad

Yield:	1 Servings
Categories:

1/4	c	Olive oil
1 1/2	tb	Fresh lemon juice
2	ts	Dijon mustard
1		Garlic clove; chopped and mashed to a paste with salt
1/4	c	Packed fresh basil leaves; washed well and spun dry
1		Eggplant; cut crosswise into 1/2-inch thick slices
2	tb	Pine nuts toasted