Eggplant caviar and parsley - mint salad topping

4 Servings

Ingredients

Quantity Ingredient
The eggplant
2 mediums Eggplant 3/4 inch thick slice
4 Cl Garlic; peeled and minced
6 tablespoons Fresh lemon juice
1½ teaspoon Kosher salt
The salad
½ cup Italian parsley coarsely chopped
¼ cup Fresh mint leaves coarsely chopped
2 tablespoons Fresh lemon juice
2 teaspoons Olive oil
¼ teaspoon Kosher salt
Freshly ground pepper to taste

Directions

Recipe by: NYT 6/25/95 From: jfcoombs@...

Date: Fri, 24 May 96 09:29:17 PDT 1. To make the eggplant, grill over white coals until tender, about 5 minutes perside. Peel off the skin, chop the flesh and place ina bowl.

Stir in the garlic, lemon juice and salt.

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.

Posted to Master Cook Recipes List, Digest #96

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