Baked Eggplant Slices Marinated with Verjus and Fresh Herbs

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

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.

Ingredients

Method