Yvette van Boven
By Yvette van Boven
Immersed in oil, the preserved eggplant can easily be kept for 2 weeks. It will, however, become more oily but the flavour will be more intense!
Cut the eggplants into slices approx. ½ cm (⅛ inch) thick. Heat a grill pan until it smokes. Cover the slices on both sides with a thin coat of olive oil. Grill the eggplant on both sides until done. Save