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This recipe is from episode 37 of Good Chef Bad Chef series 3.
On a plate sprinkle sea salt and place sliced eggplant on top.
Leave for 15 min to draw out the bitterness.
Remove and place on top paper towel to remove water.
Fry eggplant in a large pan on a medium heat.
Drain the oil on a paper towel. Cut slices into quarters.
Mix olives, capsicum, tomato, herbs, lemon juice, anchovies, toasted sesame seeds and eggplant in a salad bowl.
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