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
- 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.
- To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well.
- 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