Grilled Eggplant in a Verjuice Bath

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Grilled Eggplant in a Verjuice Bath

 

 

8 Lebanese eggplants

1 cup extra virgin olive oil

1 lemon, zested

1 orange, zested

1/2 cup verjuice

8 sprigs of thyme

1 sprigs of rosemary

2 bay leaves

 

 

1. To make the bath, combine olive oil, verjuice, the zest of the

orange and lemon, and herbs in a non-reactive baking dish or bowl.

 

2. Slice the eggplants in half, length wise. Brush with olive oil,

season with sea salt and pepper.

 

3. Grill on a hot barbecue for five minutes each side. Remove from

barbecue and place in bath. Let stand for 15 minutes before serving.

 

 

Serves 4.