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Eggs Italian Pizza 4 Servings

INGREDIENTS

The eggplant
2 Eggplant
3/4 inch thick slice
4 Cl Garlic, peeled and minced
6 T Fresh lemon juice
1 1/2 t Kosher salt
The salad
1/2 c Italian parsley
coarsely chopped
1/4 c Fresh mint leaves
coarsely chopped
2 T Fresh lemon juice
2 t Olive oil
1/4 t Kosher salt
Freshly ground pepper
to taste

INSTRUCTIONS

Recipe by: NYT 6/25/95 From: jfcoombs@avana.net  Date: Fri, 24 May 96
09:29:17 PDT  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. 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.  Posted to Master Cook Recipes List, Digest #96

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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 2.6mg
Sodium: 1207.3mg
Potassium: 305.4mg
Carbohydrates: 31.3g
Fiber: 4.7g
Sugar: 8.3g
Protein: 6.3g


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