Eggplant Caviar And Parsley Mint Salad Topping

Serving Size : 4
Ingredients

for prepare Eggplant Caviar And Parsley Mint Salad Topping

:

Amount	Measure	Ingredient - Preparation Method
The Eggplant eggplant caviar and parsley mint salad topping
2	medium	eggplant - 3/4 inch thick slice
4	cloves	garlic - peeled and minced
6	tablespoons	fresh lemon juice
1 1/2	teaspoons	kosher salt
The Salad eggplant caviar and parsley mint salad topping
1/2	cup	Italian parsley - coarsely chopped
1/4	cup	fresh mint leaves - coarsely chopped
2	tablespoons	fresh lemon juice
2	teaspoons	olive oil
1/4	teaspoon	kosher salt

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.

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