Garlic clove; chopped and mashed to a paste with salt
1/4 Tasse
Packed fresh basil leaves; washed well and spun dry
1
Eggplant; cut crosswise into 1/2-inch thick slices
2 Esslöffel
pine nuts toasted
die Zubereitung:
Preheat grill pan. In a blender, combine oil, lemon juice, mustard, garlic paste, and half of basil. Blend until smooth. Reserve half of dressing in a measuring cup and in a large bowl, toss remaining dressing with eggplant slices.
Grill eggplant slices in a grill pan over medium heat about 6-7 minutes on each side. Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.
