Black Beauty Eggplant


1 piece

Salting eggplant slices and letting them perspire before cooking wards off any bitterness and helps create beautiful textures results when baking or frying. Bake into eggplant parmesan; grill with garlic and soy sauce, Chinese style; roast and puree for baba ghanoush.

Keep cool and dry in fridge for up to 5 weeks.