June 9th (Toponomy) — 1 Comment

  1. Just roast the eggplant. Very simple:

    Cut in half

    Score the flesh with a knife so the top looks like a tiling of parallelograms. Don’t puncture the skin.

    Salt the top and let sweat.

    Wipe of water.

    Place flesh down on a baking sheet gently lathered with olive oil. Maybe use parchment paper.

    Roast @400 for 25-30 mins. You want it to cave in on itself.

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