Melanzane Fritte

Wash and trim the eggplant. Slice the eggplant into thin rounds or half-moons, approximately 3-5mm thick.

Arrange the eggplant slices in a single layer on a large tray or colander. Sprinkle generously with fine sea salt and let them rest for 30-60 minutes to draw out bitter liquids and excess moisture.

After resting, thoroughly pat the eggplant slices dry with paper towels to remove all moisture and excess fine sea salt.