Melanzane alla Griglia (Grilled Eggplant)

Wash and trim the 600g eggplant. Slice the eggplant into 0.5 cm thick rounds or lengthwise strips.

Arrange the eggplant slices on a large tray, sprinkle generously with 5g sea salt, and let them sit for 30 minutes to draw out bitter liquids.

Rinse the eggplant slices thoroughly under cold water to remove excess salt, then pat them very dry with kitchen paper.