Eggplant Salad

Ingredients

• 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

Preparation

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.

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