For 4 people
Step 1 of 4
4 eggplant2 pinches gray sea salt
Cut 4 eggplants in half lengthwise. Score the flesh with the tip of a knife without piercing the skin. Salt generously to draw out the water for 15 minutes.
Step 1 of 4
Cut 4 eggplants in half lengthwise. Score the flesh with the tip of a knife without piercing the skin. Salt generously to draw out the water for 15 minutes.