Thick and tender, thoroughly steeped in flavor, this dish is exquisite.
The approximate amount of salt used in the 【1】 process is about 1/4 teaspoons of sea salt for five eggplants. By frying slowly and carefully, the eggplant releases the oil that it had aborbed, so be sure to maintain the temperature while frying. Also, since low temperatures tend to make the eggplant soggy, it is important to maintain the proper temperature while frying (about 170 °C).