Title: Eggplant Salad
Categories: May 1995
Yield: 1 servings

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

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.

Serves 12 as part of a buffet.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 1414 Calories (kcal); 128g Total Fat; (77% calories from fat);
19g Protein; 66g Carbohydrate; 0mg Cholesterol; 218mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 11 Vegetable; 1/2 Fruit; 24
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.