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Ingredients
US|METRIC
4 SERVINGS
- 1.5 kilograms eggplant (peeled, cut into 10cm batons sliced 1cm thick)
- 3 Tbsp. salt (flakes)
- 2/3 cup extra virgin olive oil
- 1 tsp. coriander seeds
- 2 tsp. fennel seeds
- 2 garlic cloves (finely chopped)
- 1/2 cup lemon juice
- 1/2 cup red wine vinegar
- 2 tsp. caster sugar
- 1 Tbsp. flat leaf parsley (finely chopped, plus extra to serve)
- sourdough croutons (to serve)
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