Eggplant Caviar And Parsley - Mint Salad Topping

Recipe Ingredients

		The eggplant
2		Eggplant - 3/4 inch thick (medium) slice
4		Garlic - peeled and minced
6 tablespoons	90ml	Fresh lemon juice
1 1/2 teaspoons	7.5ml	Kosher salt
		The salad
1/2 cup	73g / 2.6oz	Italian parsley - coarsely chopped
1/4 cup	10g / 0.4oz	Fresh mint leaves - coarsely chopped
2 tablespoons	30ml	Fresh lemon juice
2 teaspoons	10ml	Olive oil
1/4 teaspoon	1.3ml	Kosher salt
		Freshly ground pepper - to taste

Recipe Instructions

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.

Source:
NYT 6/25/95

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