Eggplant and white bean salad

Eggplant & white bean salad Slice eggplant. Heat a barbecue hot plate to medium. Pour some olive oil onto a large plate and dunk eggplant slices in the oil on both sides. Cook on the heated barbecue plate until a good rich golden brown and tender all the way through. Transfer eggplant slices to a clean plate as they are cooked. Season with a little salt, then stack in a small container and cover with a lid. Mix extra virgin olive oil, lemon juice, mustard, garlic, parsley and ½ tsp salt and plenty of black pepper in a large bowl. Add the white beans and toss well. Transfer to a container and cover with a lid. To assemble the salad, slice tomatoes in half and leave to drain for 5 minutes. Gently stir the tomatoes, eggplant and basil leaves through the bean salad. Serve immediately. From Taste magazine, October 2006