Italian recipes

Eggplant Caviar And Parsley - Mint Salad Topping

Course : Italian
Source: NYT 6/25/95
Serves: 4

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Ingredients:

---the eggplant

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

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 teaspoon freshly ground pepper -- to taste

---the eggplant

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

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 teaspoon freshly ground pepper -- to taste

Preparation / Directions:

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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