For 4 people
Step 1 of 5
1,200 g eggplant800 g round tomato1 pinch fleur de sel
Slice eggplants into 1 cm rounds. Arrange on a tray and sprinkle with fleur-de-sel. Let sweat for 20 minutes to draw out bitter water, then pat firmly dry with a cloth.
Step 1 of 5
Slice eggplants into 1 cm rounds. Arrange on a tray and sprinkle with fleur-de-sel. Let sweat for 20 minutes to draw out bitter water, then pat firmly dry with a cloth.