eggplant-salad-10190.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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\u00a01/2-inch-thick slices",
        "1/4 cup pine nuts, toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Blender",
        "Side",
        "Broil",
        "Vegetarian",
        "Basil",
        "Pine Nut",
        "Eggplant",
        "Gourmet"
    ],
    "title": "Eggplant Salad",
    "url": "http://www.epicurious.com/recipes/food/views/eggplant-salad-10190"
}