Slice eggplant into 1/2 inch thick rounds.

Sprinkle kosher salt on the eggplant,

place in a colander and allow to drain for an hour.

Place on a baking tray and roast at 400F until golden brown.

Chop tomato ๐Ÿ… and parsley ๐ŸŒฟ and just before serving sprinkle with kosher salt, pepper, juice of 1 fresh lemon ๐Ÿ‹ and olive oil.

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