Marinated Eggplant Salad

1. 1

   Preheat broiler. Cut eggplants on diagonal into 1/2-inch thick slices. Brush slices lightly with olive oil.

2. 2

   Broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool slightly.

3. 3

   Whisk 1/4 cup olive oil, vinegar, and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.