For 4 people
Step 1 of 4
4 eggplant
Cut eggplants in half lengthwise. Score the flesh in a diamond pattern with a knife tip without piercing the skin so heat and sauce penetrate the center.
Step 1 of 4
Cut eggplants in half lengthwise. Score the flesh in a diamond pattern with a knife tip without piercing the skin so heat and sauce penetrate the center.