Eggplant Caviar And Parsley-Mint Salad Topping

Name: Eggplant Caviar And Parsley-Mint Salad Topping
Total time: 10 min
Yield: Topping for four pizzas
Cuisine: italian
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

By Molly O'Neill

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Backyard Pizza

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Ingredients

Yield:Topping for four pizzas

The Eggplant

2medium eggplants, cut into ¾-inch-thick slices
4cloves garlic, peeled and minced
6tablespoons fresh lemon juice
1½teaspoons kosher salt

The Salad

½cup Italian parsley, very coarsely chopped
¼cup fresh mint leaves, very coarsely chopped
2tablespoons chopped scallions (green part only)
2tablespoons fresh lemon juice
2teaspoons olive oil
¼teaspoon kosher salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well.
Step 3
When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve. Use on lemon-pepper crust.