Summer Eggplant Salad
Eggplant is an excellent source of fiber, and this delicious summer dish is sure to be a hit at any BBQ or picnic!
chopped and smashed to a paste with 2 teaspoons of salt
washed well and dried
diced into .75 inch squares
toasted (put pine nuts in dry, hot pan and heat until toasted)
What You'll Need
- Measuring cup
- Measuring spoons
- Cutting board
- Sharp knife
- Baking sheet
- Mixing Bowl
- Serving utensils
- serving plates
In a blender, blend oil, lemon juice, mustard, garlic, salt, and half of basil until smooth.
In a measuring cup, reserve 1/4 cup dressing; then toss remaining dressing with diced eggplant in a large bowl.
Arrange half of diced eggplant in one layer on a large baking sheet and broil about 4 inches from heat until golden; 8-10 minutes.
Turn and broil until golden; 5-7 minutes more.
Transfer eggplant to a plate to a plate to cool.
Arrange eggplant and remaining basil on platter.
Drizzle salad with reserved dressing and sprinkle with pine nuts.
Nutrition Info and more
Serving size:Total calories:
22 gSaturated fat: