1. Season the fillets with salt and pepper and grill skin-side down for about 3-4 minutes over high heat on a lightly oiled pan.
  2. Prick 2 eggplants with a fork and baking them in an oven set to 425° Fahrenheit for approximately 30 minutes or until the skins are blackened. Once cooled, peel the Eggplant and place the flesh in a colander to drain. Use a bowl to top the colander and weigh down the eggplant. Allow to drain for 30 minutes.
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