This method of preparing eggplant slices employs a little-known method of salting: pre-soaking the slices in salted water. This keeps the slices extra moist and creamy while baking in a hot oven until their exteriors are browned.
Though the bright acidic finish you get with verjus is highly desirable, you can substitute diluted pomegranate molasses, lemon juice, or rice vinegar.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.