Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 1 cup verjuice

  • ¾ Maggie Beer preserved lemon, pith removed and finely sliced

  • 1/3 cup extra virgin olive oil

  • 1 tsp fresh ginger, finely sliced

  • 3 medium eggplant, cut into large dice

  • ¼ cup flat leaf parsely, removed from stem

  • 3 tsp sea salt

  • 1 tsp freshly ground black pepper


  • 1.

    Dice the eggplant, toss with the olive oil and sprinkle with freshly ground black pepper.

  • 2.

    Place the finely sliced lemon in a ¼ cup of verjuice.

  • 3.

    Heat a large frypan and add eggplant a little at a time so the pan is not too crowded or the eggplant will stew. Cook until eggplant is caramel brown in colour and soft to the touch. Deglaze each batch with some of the verjuice and remove from pan.

  • 4.

    On the last batch add the ginger and strained lemon pieces so that they caramelise. Deglaze as per the other batches.

  • 5.

    Check seasoning, chop the parsley roughly and when eggplant has cooled slightly toss through before serving.

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