Eggplant Caviar and Parsley Mint Salad Pizza Topping
1. To make the eggplant, grill over white coals until tender, about 5 minutes per side. Peel off the skin, chop the flesh and place in a bowl. Stir in the garlic, lemon juice and salt.
2 medium eggplant, 3/4 inch thick slice
4 clove garlic, peeled and minced
6 tablespoons fresh lemon juice
1-1/2 teaspoons kosher salt
1/2 cup italian parsley, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
2. To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well.
3. When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve.
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