[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
Cuisine: Uncategorized
Main Ingredient: Vegetables
Tags:
May 1995,
Basil,
Mustard,
Olive oil,
Pine Nuts,
Garlic,
Lemon,
Vegetables,
Lunch,
Salad,
Summer,
Tangy,
Spicy (Hot)
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Groups: [edit]
