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Step 1 of 5
Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
Ingredients for this step (6 servings)
- 4medium eggplants, 1 kg total
- salt
- salt
Step Timer
30:00