질문하기
Makes 100g / Serves 2 (50g per serving)
Cut off the ends and stems of the eggplant, then slice into bite-sized pieces.
Sprinkle salt over the eggplant and let sit for about 5 minutes, then rinse with water.
Heat olive oil in a pan over medium-low heat.
Place the eggplant slices in the pan and grill both sides until golden brown.
Season with pepper or herbs to taste and finish.
