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What you need: 

1/2 cup olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, mashed
1/2 cup packed fresh basil leaves
salt, to taste
2 large eggplants, sliced into 1" rounds
1 large vidalia onion, sliced
1/4-1/2 cup pine nuts

What you do: 

1. Preheat broiler. Whip up all ingredients excluding eggplant, onion, and pine nuts in blender.
2. Set aside 1/2 the dressing, coat eggplant with remaining dressing. Broil 10 minutes in oven with pan on top rack (like 4" away from coils).
3. Coat onions in dressing. Take out roasting pan, flip eggplant rounds and add onions and pine nuts scattered throughout pan. Broil 10 more minutes.
4. Put on plate and coat with remaining dressing, let cool. Serve cold or room temperature.'

Preparation Time: 
Cooking Time: 


I also didn't have pine nuts and just left the nuts out.  I've had this eggplant for so long and needed to make something quick and easy.
I really like the sauce!  I thought that ten min under the broiler was too long cause one side really started to burn.
But, good recipe.  Will make again.  ::)


I didn't have pine nuts so I used cashews and I also substituted the fresh basil for dried basil.

This was a great side dish, the only problem I had was that I lost part of the coating when I tried to flip them under the broiler- so I stopped trying. My oven has convection so it didn't make too much of a difference. This is the first eggplant recipe that didn't turn mushy on me! I will definitely make this again.

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