Ingredients
1 medium sized eggplant
Salt
Preparation
Slice eggplant in half; salt each half and allow to sit for 30 minutes; wash off beads of liquid and scoop out most of the seeds; this will remove any bitter taste.
Preheat oven broiler to hottest setting; grease baking sheet; place each half down on baking sheet; roast for 15-30 minutes until skin is charred and halves are collapsing;
Remove from oven; flesh should be soft, roasted, and carmelized through; if any parts are light colored and not cooked, put back in oven for a few minutes.
Scoop out eggplant; there will be charred juice in bottom of bowl; let the eggplant sit for 30 minutes; taste the juice and empty if bitter; use depending on flavor you want to achieve
