COOKING MODE

Sicilian-Style Eggplant Peperoncino

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Peel the long eggplant with a peeler in a striped pattern, and cut off the stem end with a knife, shaving it as close as possible. The skin is thin, so you can leave it unpeeled.

Long eggplant 1 (about 100g)
Sicilian-Style Eggplant Peperoncino — cook along with the video