Aubergine Salad Recipe


  • 1/2 c. Extra virgin olive oil
  • 3 Tbsp. Fresh lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 x Garlic clove, minced and mashed to a paste with 1 tsp. salt
  • 1/2 c. Packed fresh basil leaves, washed well and spun dry
  • 2 lrg Aubergines, (about 1 1/2 pounds each), cut crosswise into1/2-inch-thick slices
  • 1/4 c. Pine nuts, toasted


Preheat Broiler. In A Blender, Blend Oil, Lemon Juice, Mustard, Garlic Paste, And Half Of Basil Till Smooth. In A Measuring C., Reserve 1/4 C. Dressing And In A Large Bowl, Toss…

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