Title: Eggplant Caviar & Parsley Mint Salad Topping
Categories: Pizza Salad
Yield: 4 Servings

		The Eggplant
2	md	Eggplant; 3/4 inch thick slice
4		Garlic; peeled and minced
6	tb	Fresh lemon juice
1 1/2	ts	Kosher salt
		The Salad
1/2	c	Italian parsley; coarsely chopped
1/4	c	Fresh mint leaves; coarsely chopped
2	tb	Fresh lemon juice
2	ts	Olive oil
1/4	ts	Kosher salt
		Freshly ground pepper; to taste

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. ~ - - - - - - - - - - - - - ~ - - -

NOTES : Use on lemon-pepper crust. Contributor: NYT 6/25/95 Preparation Time: 0:00

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