Recipe - Eggplant Caviar And Parsley - Mint Salad Topping

The eggplant
2 md Eggplant
Three fourths inch thick slice
4 Cl Garlic; peeled and minced
6 tablespoon Fresh lemon juice
1 One half teaspoon Kosher salt
The salad
One half cup Italian parsley
coarsely chopped
One fourth cup Fresh mint leaves
coarsely chopped
2 tablespoon Fresh lemon juice
2 teaspoon Olive oil
One fourth teaspoon Kosher salt
Freshly ground pepper
to taste

Recipe by: NYT 6/25/95 From: jfcoombs@avana.net

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