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
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.'