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Title: Eggplant Salad Categories: Cooking liv, Import Yield: 1 Servings 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 Preheat grill pan. In a blender, combine oil, lemon juice, mustard, garlic paste, and half of basil. Blend until smooth. Reserve half of dressing in a measuring cup and in a large bowl, toss remaining dressing with eggplant slices. Grill eggplant slices in a grill pan over medium heat about 6-7 minutes on each side. Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8933 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" |