Ingredients:

  • 2 large globe or italian eggplant (approx. 2 lbs / 900g), sliced into 1/2 inch rounds
  • 3 tbsp extra-virgin olive oil (45ml)
  • 1 tsp kosher salt (6g)
  • 1/2 tsp black pepper (1g)
  • 3 cloves garlic (15g), minced
  • 2 tbsp fresh parsley (8g), finely chopped
  • 1 tsp lemon juice (5ml)

Instructions:

  1. Slice the eggplant into uniform rounds. Arrange them on a baking sheet and sprinkle with half the salt. Let them sit for 10–15 minutes to sweat out bitter moisture.
  2. Gently pat the slices dry with a paper towel to ensure a shattering crust.
  3. In a large bowl, combine the eggplant slices with olive oil, remaining salt, and pepper.
  4. Toss gently to ensure every inch of the eggplant is evenly glistening with oil.
  5. Line a baking sheet with parchment paper and lay the slices in a single layer, ensuring they are not crowded to prevent steaming.