How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Halved grape tomatoes
Coarsely chopped flat-leaf parsley
Fresh lemon juice
Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Transfer the eggplant to a bowl. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.