Instructions: 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.

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