Eggplant Salad

1. 1

   Preheat broiler.

2. 2

   In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth.

3. 3

   In a measuring cup, reserve 1/4 cup dressing and in a large bowl, toss remaining dressing with eggplant slices.

4. 4

   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.

5. 5

   Turn slices and broil until golden, 5 to 7 minutes more.

6. 6

   Transfer eggplant slices to a plate to cool and broil remaining eggplant slices in same manner.

7. 7

   Arrange eggplant and remaining basil on a platter.

8. 8

   Drizzle salad with reserved dressing and sprinkle with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.