Melanzane Sott'olio

Wash and trim 1000g Globe eggplant. Slice the Globe eggplant into 0.5 cm thick rounds or strips.

Layer the sliced Globe eggplant in a colander, sprinkling each layer generously with 50g Fine sea salt. Place a plate on top and weigh it down to press out bitter liquids. Let stand for 1-2 hours.

Rinse the Globe eggplant thoroughly under cold running water to remove excess Fine sea salt. Squeeze gently to remove as much water as possible. Pat dry with clean kitchen towels.