This week's recipe is for everyone, even those who say they don't like vegetables! This roasted eggplant recipe is so delicious and easy to do that it is too good to be true!
In this recipe, we use a unique wild rose vinegar from Noma in Copenhagen, but if you don't have access to this product, we can use champagne vinegar.
3 small eggplants
170 g to 225 g (6 to 8 ounces) neutral-flavored plant-based oil
Flaky salt for finishing
125 g (4 oz) tomato concasse
15 g (1 tablespoon) wild rose vinegar or champagne vinegar
5 g (½ tablespoon) shallots, minced
30 g (2 tablespoons) extra virgin olive oil
Kosher salt to taste
Pinch of parsley, minced
Note: The vierge sauce may be prepared up to a day in advance and stored in the refrigerator. If you refrigerate, allow the vierge to come to room temperature before serving so that the flavors unfold and the olive oil is not congealed.