Appears in
- About
Ingredients
- 8 purple Chinese eggplants (about 2½ pounds/1.1 kg), or 2½ pounds
Method
- Peel and thinly slice the Chinese eggplants, a mandolin slicer is a useful tool (if using Italian eggplants, see note).
- Preheat oven to 400°F (200°C).
- In a wide