Sprinkle the eggplant slices lightly with salt, place in a colander or strainer, and let sit for 1 hour. Wipe excess salt off the eggplant, brush with olive oil, and sprinkle with pepper. Grill, broil, or saute on both sides until golden brown.
Wine Pairing(s)
Paolo Scavino Carobric
Binyamina Chardonnay
Piccini Chianti
Cavallotto 'Vigna Scot' Dolcetto d'Alba
Ecco Domani Chianti
Barone Ricasoli Casalferro
Le Volte Ornellaia
Vietti Masseria
Castello Di Corbara 'Lago Di Corbara' Umbria
Beni di Batasiolo Barbaresco
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