Pasta alla Norma

Slice the Globe eggplant into 0.5 cm thick rounds or cubes. Place the sliced Globe eggplant in a colander, sprinkle generously with Fine sea salt, and let it drain for at least 30 minutes to remove bitterness and excess water.

Rinse the Globe eggplant thoroughly under cold water and pat dry completely with kitchen towels.

Heat 120g of Extra-virgin olive oil in a large, deep pan or pot over medium-high heat. Fry the dried Globe eggplant in batches until golden brown and tender. Remove the fried Globe eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Season lightly with Fine sea salt.