Eggplant Caviar And Parsley-Mint Salad Topping
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 2medium eggplants, cut into ¾-inch-thick slices
- 4cloves garlic, peeled and minced
- 6tablespoons fresh lemon juice
- 1½teaspoons kosher salt
- 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
The Eggplant
The Salad
Nutritional analysis per serving (4 servings)
108 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 4 grams protein; 760 milligrams sodium
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.
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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.
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.