Eggplant caviar and parsley - mint salad topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| The eggplant | ||
| 2 | mediums | Eggplant 3/4 inch thick slice |
| 4 | Cl Garlic; peeled and minced | |
| 6 | tablespoons | Fresh lemon juice |
| 1½ | teaspoon | Kosher salt |
| The salad | ||
| ½ | cup | Italian parsley coarsely chopped |
| ¼ | cup | Fresh mint leaves coarsely chopped |
| 2 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Olive oil |
| ¼ | teaspoon | Kosher salt |
| Freshly ground pepper to taste | ||
Directions
Recipe by: NYT 6/25/95 From: jfcoombs@...
Date: Fri, 24 May 96 09:29:17 PDT 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.
Posted to Master Cook Recipes List, Digest #96