For 4 people
Step 1 of 5
2 eggplant1 pinch gray sea salt1 cauliflower150 ml extra virgin olive oil
Cut 2 eggplants into 1cm slices. Salt them to draw out the water. Divide 1 cauliflower into small florets. In a skillet with olive oil, fry the vegetables until they are golden and silky. Drain on paper towels.