Ingredients
- Whole eggplants
- Olive oil
- Fleur de sel
- Ground pepper
- Fresh coriander
Proceedings
Heat the oven to 220°.
Wash and dry the eggplants and wrap them in alu paper. Bake for one hour.
Let them cool for a moment, remove the pulp, and place about 15 minutes in a colander.
Then place in a container with oil, lots of pepper, stir and let marinate for an hour or so.
Serve on a plate with fleur de sel and fresh cilantro.