For 4 people
Step 1 of 5
4 eggplant
Cut 4 eggplants in half lengthwise. Score the skin in a tight grid pattern without cutting through the flesh. This allows the heat and broth to penetrate the vegetable instantly.
Step 1 of 5
Cut 4 eggplants in half lengthwise. Score the skin in a tight grid pattern without cutting through the flesh. This allows the heat and broth to penetrate the vegetable instantly.