Eggplant Salad
| Yield: | 1 servings |
| Categories: |
| 1/2 | c | Olive oil |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Dijon mustard |
| 1 | Garlic clove; chopped and mashed | |
| ; to a paste with 1 | ||
| ; teaspoon salt | ||
| 1/2 | c | Packed fresh basil leaves; washed well and |
| ; spun dry | ||
| 2 | lg | Eggplants; (about 1 1/2 pounds |
| ; each), cut | ||
| ; crosswise | ||
| ; into1/2-inch-thick | ||
| ; slices | ||
| 1/4 | c | Pine nuts; toasted |
Advertisement