Step 1: Dice the eggplant to a size of around one centimetre and toss with Extra Virgin Olive Oil. Set aside.
Step 2: Place the finely sliced lemon in a little Verjuice to soak for 10 minutes.
Step 3: Heat a large frypan and, over a high heat, add the eggplant a little at a time so the pan is not too crowded, or the eggplant will stew. Cook at high temperature until the eggplant is caramel brown in colour and soft to the touch. Deglaze each batch with some of the Verjuice and remove from pan. Using absorbent paper, wipe the pan out between each batch. On the last batch, add the ginger and strained lemon so that they caramelise. Deglaze as per the other batches.
Step 4: When the eggplant has cooled slightly, add the parsley and toss through before serving.