4 eggplants, about 1 1/2 pounds each
3/4 tablespoons salt
4 tablespoons o... (continued)
Preheat the oven to 425 F.
Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don't cut thro... (continued)
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