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
fresh, washed well and dried
Large, diced into .75 inch squares, about 1.5lbs
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: