2tablespoonsof saltto remove the bitterness of the eggplants
Instructions
Chop eggplant in ⅓ inch slices, place them in a big tray and sprinkle all over them the salt. If you have more than one layer of eggplant, put some salt in between too. Set it aside for 30 minutes. Doing this trick will help to reduce the bitterness of the eggplant.
Pre-heat oven to 400 degrees. Prepare a baking tray with a drizzle of olive oil or parchment paper.
Once the half-hour finishes, remove the excess water that the eggplants have and place them in the prepared baking tray.
Whisk olive oil with lime juice, red chilli flakes and ground pepper—brush eggplant slices with the seasoned oil.
Bake them for 30-35 minutes or until the eggplants get dark grey and are softened.
Notes
Keep them in the fridge in an airtight container for up to 5 days