Go healthy with eggplant

[1]

Panfried eggplant with
Verjuice, preserved lemon and ginger

ingredients
1 cup verjuice
¾ 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 dices
¼ cup flat parsley, removed from stem
3 tsp sea salt
1 tsp freshly ground black pepper

For the salad
½ tbsp wholegrain mustard
½ tbsp white wine vinegar
1½ tbsp good quality rapeseed oil
1 lettuce, leaves separated
1 pea shoot

Method
Dice the eggplant, toss with the olive oil and sprinkle with freshly ground black pepper.
Place the finely sliced lemon in ¼cup of verjuice.
Heat a large frying pan 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.
On the last batch add the ginger and strained lemon pieces so that they caramelise. Deglaze as per the other batches. Chop the parsley roughly and when eggplant has cooled slightly, toss through before serving.