Eggplant Caviar And Parsley-Mint Salad Topping
Published June 24, 1995
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE EGGPLANT
2 medium eggplants, cut into ¾-inch-thick slices
4 cloves garlic, peeled and minced
6 tablespoons fresh lemon juice
1 ½ teaspoons kosher salt
THE SALAD
½ cup Italian parsley, very coarsely chopped
¼ cup fresh mint leaves, very coarsely chopped
2 tablespoons chopped scallions (green part only)
2 tablespoons fresh lemon juice
2 teaspoons olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving
21 grams carbs; 108 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 9 grams fiber; 760 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes
Comments
A refreshing change of pace for pizza topping. I made it with the related pizza dough recipe. Works just fine on a gas grill.