Terrine of Roasted Eggplants


4 eggplants, about 1½ pounds each
¾ tablespoon salt, divided
4 tablespoon... (continued)
Serves 6 to 8
Preheat the oven to 425 degrees.
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... (continued)

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