In Greece, I hear that one of my favourite ingredients, verjuice, is used as a replacement for lemon juice when the fruit is out of season or unavailable. What a great idea!
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Roasted Eggplant Salad with Unripe Grape Juice (Verjuice) | A Greek Recipe from Naoussa
source: The Glorious Food of Greece
prep time: 20 mins to char the eggplant
cook time: 0 mins
serves: 6-8 depending how you use it
3 med-large eggplant, roasted on the BBQ, over a gas flame or in the oven, until cooked and beginning to collapse
0.5 cup extra virgin olive oil
3 garlic cloves, crushed
3 – 5 Tblspn verjuice, to taste
salt to taste
Roast the eggplant over a flame (preferably a BBQ or stove top), turning until the skins are charred on all sides.
Remove the skin from the eggplants – sometimes it will just peel off, or you can cut the eggplants open lengthwise and scoop out their flesh. Discard as much of the seeds as possible.
Place the eggplant in a bowl with the olive oil and garlic. Mix and mash the eggplant mixture with a fork, adding a Tblspn at a time of the verjuice and seasoning with salt. Mix until all of the liquid is absorbed.
Serve as a dip, tapas style or side dish.
replace the verjuice with 2 – 3 Tblspns fresh lemon juice or red wine vinegar to taste.
You can also add 3 Tblspns Greek yoghurt or drained plain yoghurt to the roasted eggplant dip.