Ingredients

Serves 12 as part of a buffet

　　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

　　

Step 1

Preheat broiler.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.