Ingredients

The eggplant:

  • 2 medium eggplants, cut into 3/4-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 Information
    • Nutritional analysis per serving (2 servings)

      209 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 17 grams dietary fiber; 21 grams sugars; 6 grams protein; 2058 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Topping for four pizzas

Preparation

  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.
  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. Use on lemon-pepper crust.

10 minutes

Dining and Cooking