Roasted Eggplant Salad with Unripe Grape Juice
Instructions:
The juice of unripe grapes (verjuice) appears here and
there in the country cooking of Greece as a replacement
for fresh lemon juice when the fruit is out of
season or unavailable.
3 medium-large eggplants, roasted
1⁄2 cup extra-virgin olive oil
3 garlic cloves, peeled and crushed
3 to 5 tablespoons verjuice, to taste
Salt to taste
- Place the eggplants over an open flame (stovetop or barbecue) and roast, turning, until their skins are charred on all sides.
- Have the olive oil ready in a bowl. When the eggplants are done, cut open lengthwise and scoop out their flesh, removing and discarding as many of the seeds as possible. Place the eggplant pulp in a bowl and mix in the olive oil. Add the garlic and mix in. Mix and mash the eggplant mixture with a fork, adding a tablespoon at a time of the verjuice and seasoning with salt. Mix until all the liquid is absorbed.
- Replace the verjuice with 2 to 3 tablespoons fresh lemon juice or red wine vinegar to taste.
- You may also add 3 tablespoons Greek or Mediterranean-style yogurt or drained plain yogurt to the roasted eggplant dip.