Eggplant

1. 1

   Clean the eggplant with cold water and then slice length wise into slices about the thickness of a finger, making horizontal and vertical incisions into the flesh of the vegetable.

2. 2

   Salt these slices and place them in a colander with a plate on top to weight them down. Leave them for about half an hour.

3. 3

   Clean the tomatoes, remove any seeds and dice them.

4. 4

   Rinse the eggplant under cold water and dry them with some kitchen towel.

5. 5

   Arrange a layer of eggplant in an oven dish, scatter some of the diced tomatoes, some crushed garlic, parsley and a little salt and pepper.

6. 6

   Drizzle with olive oil.

7. 7

   Repeat this process with other layers until all of the ingredients are finished. Place in a pre heated oven at 350F/180u00b0C and cook for half an hour.

No additional tips available.