| 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.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”