Eggplant Salad

I found this recipe on epicurious.com when looking for a dish to bring to a pot-luck.  It was great!  It's easy to make and served at room temperature, so can be prepared in advance.

From Gourmet Magazine| May 1995.  12 servings.

1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, chopped and mashed to a paste with 1 teaspoon salt
1/2 cup packed fresh basil leaves, washed well and spun dry
2 large eggplants (about 1 1/2 pounds each), cut crosswise into 1/2-inch-thick slices
1/4 cup pine nuts, toasted

 

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.