1 (1-pound) (450-g) eggplant
1/8 teaspoon salt
1 tablespoon olive oil
3 ... (continued)
Cut the stem end from the eggplant and cut in half length-wise. Score the flesh lightly with a sharp knife, being careful not to cut through the skin. Rub the cut surfaces wit... (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.