My Foolproof Eggplant..was always too impatient to salt eggplant. Not worth it Iād say, who has an hour? Welp, turns out I do. And then some. So I generously salted thick slabs of eggplant (wait, using a veg peeler, strip the skin a few to create a š¦ pattern) let sit on a flat baking sheet for an hour and preheat oven to 375 (I used fine sea salt but you could also use kosher salt).. after an hour passes, pat it down with a dish towel, put down parchment paper and place egg plant pieces back on, generously drizzle with olive oil. No extra salt. Season w some dried oregano and black pepper. Roast at 375 for another 30 min then a couple minutes under the broiler to brown. Let cool and magic. ššš
