| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | May 1995 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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