EGGPLANT CAVIAR AND PARSLEY-MINT SALAD TOPPING

Eggplant Caviar And Parsley-Mint Salad Topping image

Provided by Molly O'Neill

Categories condiments, pizza and calzones, salads and dressings

Time 10m

Yield Topping for four pizzas

Number Of Ingredients 11

Previous Next

Ingredients

2 medium eggplants, cut into 3/4-inch-thick slices
4 cloves garlic, peeled and minced
6 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
1/2 cup Italian parsley, very coarsely chopped
1/4 cup fresh mint leaves, very coarsely chopped
2 tablespoons chopped scallions (green part only)
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

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.
To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well.
When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve. Use on lemon-pepper crust.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 377 milligrams, Sugar 5 grams