Paula Wolfert

Baked Eggplant Slices Marinated with Verjus and Fresh Herbs

Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

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

  • 2 elongated eggplants (about 1½ pounds each
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon verjus or rice vinegar
  • 1 garlic clove, minced
  • 1 scallion (white and 2 inches of green), thinly sliced
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons shredded fresh mint

Method

  1. Cut the eggplant into ½-inch-thick rounds. Soak the slices in cold salted water for 30 minutes, or until the eggplant leaches brown juices.
  2. Preheat the oven to 400°F. Lightly brush a baking sheet with some of the oil. Spread the slices on the baking sheet in a single layer. Bake for 20 minutes. Turn each slice and continue baking until lightly browned on the outside and soft and creamy within, about 20 minutes longer. Remove from the oven and let cool.
  3. In a small bowl, combine the verjus, garlic, scallion, cilantro, mint, and the remaining oil. Whisk to blend. Arrange the eggplant slices attractively on a serving dish. Spoon the herb mixture over the eggplant. Let stand for at least 3 hours before serving.

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.