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Eggplant Caviar And Parsley - Mint Salad Topping Recipe - Cooking Index

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Eggplant Caviar And Parsley - Mint Salad Topping

Cuisine: Italian
Courses: Pizzas
Serves: 4 people

Recipe Ingredients

  The eggplant
2   Eggplant - 3/4 inch thick (medium) slice
4   Garlic - peeled and minced
6 tablespoons 90mlFresh lemon juice
1 1/2 teaspoons 7.5mlKosher salt
  The salad
1/2 cup 73g / 2.6ozItalian parsley - coarsely chopped
1/4 cup 10g / 0.4ozFresh mint leaves - coarsely chopped
2 tablespoons 30mlFresh lemon juice
2 teaspoons 10mlOlive oil
1/4 teaspoon 1.3mlKosher 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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