Baked Eggplant Slices Marinated with Verjus and Fresh Herbs

Preparation info

  • Serves


    • Difficulty


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.