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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