This classic is eaten in France like we eat coleslaw. It’s fresh and delicious as an appetizer, salad or side. You can make your own mayonnaise using an egg yolk, the dijon and lemon juice, with ¾ cup good olive oil whisked in. The recipe below asks for a good quality mayonnaise. The choice is yours.
Lightly toast nuts in oven or on stovetop in skillet over medium low heat, being mindful not to burn them.
Place oil in heavy-gauge plastic or metal quart container, add garlic and mix with immersion blender, add basil leaves and continue blending until smooth. Add pine nuts and blend some more until smooth, then stir in grated parmesan. Squeeze in lemon juice if storing overnight.
Serves 6 as an appetizer
Begin by either roasting the eggplant in a 400 degree oven for 15-20 minutes, or blistering it directly over an open flame on all sides. In either case, after removing from heat, allow it to cool in the refrigerator for 15-20 minutes, then remove the skin and pulse in a food processor.
Heat the canola oil to medium-high heat in a skillet and saute the ginger, green onion and garlic for 5 minutes. Add the remaining ingredients (except the cilantro) and stir in; lower heat to medium and allow to cook another 5-7 minutes.
Transfer to a dish, garnish with cilantro and serve with crostini, crackers or fresh vegetables. Can be served hot, warm or room temperature.