Provided by Molly O'Neill
Categories condiments, pizza and calzones, salads and dressings
Time 10m
Yield Topping for four pizzas
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 377 milligrams, Sugar 5 grams
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