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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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