| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <jfreeman@netusa1.net> on Aug 4, 1997
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