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Add a photoServings: 4
Ingredients
- 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
Directions
- 1. To make the aubergine, grill over white coals till tender, about 5 min 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 in the lemon juice, extra virgin olive oil, salt and pepper and toss well.
- 3. When ready to assemble, spread the aubergine caviar over the pizzas, top with the salad and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 25 | 25% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1028mg | 43% |
| Potassium 739mg | 21% |
| Total Carbs 20.0g | 5% |
| Dietary Fiber 10.0g | 33% |
| Sugars 7.36g | 5% |
| Protein 3.38g | 5% |
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