Aubergine Caviar And Parsley Mint Salad Topping Recipe

• The aubergine
• 2 med Aubergine 3/4 inch thick slice
• 4 cl Garlic, peeled and chopped
• 6 Tbsp. Fresh lemon juice
• 1 1/2 tsp Kosher salt The salad
• 1/2 c. Italian parsley coarsely minced
• 1/4 c. Fresh mint leaves coarsely minced
• 2 Tbsp. Fresh lemon juice
• 2 tsp Extra virgin olive oil
• 1/4 tsp Kosher salt Freshly grnd pepper to taste

1. 1.
2. To make the aubergine, grill over white coals till tender, about 5 min perside.
3. Peel off the skin, chop the flesh and place ina bowl.
4. Stir in the garlic, lemon juice and salt.
5. 2.
6. To make the salad, combine the parsley, mint and scallions.
7. Add in the lemon juice, extra virgin olive oil, salt and pepper and toss well.
8. 3.
9. When ready to assemble, spread the aubergine caviar over the pizzas, top with the salad and serve.

aubergine, aubergine, garlic, lemon juice, salt, italian parsley, fresh mint, lemon juice, olive oil, kosher salt

Taken from cookeatshare.com/recipes/aubergine-caviar-and-parsley-mint-salad-topping-71466 (may not work)