4 Japanese eggplants
1/2 teaspoon salt
2 tablespoons olive oil
6 tablesp... (continued)
Cut the eggplants in half lengthwise, leaving the stems attached. Score the flesh with a sharp knife, making sure you don't cut through the skin. Rub the cut surfaces with 1/4... (continued)
Get Access To This AND Hundreds Of Other Recipes With A Nick Stellino VIP Subscription!
An All-Access Pass To Over 750 Recipes!
Nick's VIP Subscription includes 24/7, year-long access to every recipe on Nick's website!Also includes exclusive videos and news!
Includes your choice of a free e-book! A $14.95 Value!
For iPad®, iPod Touch®, iPhone®, Nook®, Kindle®, Mac®, or PC.