Eggplant & Artichoke Heart Galettes

7 steps · 45 min total

1. 01

   Salt the Eggplant

   Peel and thinly slice the eggplant. Place the slices in a drainer or bowl and toss with 1 tablespoon of sea salt.
2. 02

   Drain and Rinse Eggplant

   Let the eggplant sit for one hour; this draws out bitter juices and excess moisture. You'll see liquid pooling at the bottom of the bowl.

   Rinse the eggplant thoroughly under running water to remove the salt, then squeeze tightly with your hands to remove as much water as you can. You want them as dry as possible.