EGGPLANT SALAD
Steps:
- 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.
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Ahamed ador
[email protected]I've never had eggplant salad before, but this recipe was amazing! It was so flavorful and easy to make. I will definitely be making this again.
Carol Seif
[email protected]This salad is delicious and healthy. I love the combination of flavors and textures. It's a great way to get your veggies in.
dk ben
[email protected]I made this salad for a picnic and it was a big hit. It's a great make-ahead salad and it's perfect for summer gatherings.
Md Sravon
[email protected]This salad was easy to make and very tasty. I used roasted eggplant and it added a lovely smoky flavor. I will definitely be making this again!
sagda Moahmed
[email protected]I've made this eggplant salad several times and it's always a favorite. It's so flavorful and refreshing, and it's a great way to use up leftover eggplant.
Ismael Jan
[email protected]This eggplant salad was delicious! I made it for a party and it was a huge hit. The flavors were amazing and it was so easy to make. I will definitely be making this again.