Basil Eggplant Salad Makes 8 servings 3 medium eggplants, skin on, cut into chunks 1 cup olive oil, divided 1 tablespoon salt 4 cloves garlic, minced 2 large onions, thinly sliced Black pepper 1 cup fresh basil leaves, coarsely chopped Juice of 2 lemons Cut eggplant into chunks, leaving skin on. Place eggplant in foil-lined
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Basil Pesto Makes about 1 cup 2 cups fresh basil leaves 3 cloves garlic 2 tablespoons pine nuts or walnuts ½ cup olive oil Salt, to taste ½ cup freshly grated parmesan cheese Place basil, garlic, nuts, oil and salt in food processor or large mortar and pestle. Add parmesan, or for more texture save
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