Servings: 4
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Peel the eggplant and slice into ¼-½ inch rounds, depending on how you'll be using the eggplant.
Salt the eggplant and let rest in a colander or on a rack for at least one hour.
Press or squeeze the slices a bit to remove any remaining liquid. Then pat them dry.
Calories: 29kcal · Carbohydrates: 7g · Protein: 1g · Fat: 0.2g · Saturated Fat: 0.04g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 0.02g · Sodium: 1165mg · Potassium: 262mg · Fiber: 3g · Sugar: 4g · Vitamin A: 26IU · Vitamin C: 3mg · Calcium: 11mg · Iron: 0.3mg