For 4 people
Step 1 of 5
3 eggplant
Cut 3 eggplants in half lengthwise, then into 5 cm sections. Score the skin in a tight grid pattern without cutting through the flesh: this allows the broth to penetrate to the core.
Step 1 of 5
Cut 3 eggplants in half lengthwise, then into 5 cm sections. Score the skin in a tight grid pattern without cutting through the flesh: this allows the broth to penetrate to the core.