I have a question about the recipe "(Almost) Spiceless Eggplant Bharta" from Panfusine. how should the eggplant be grilled: in slices, or halved down the middle?
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It sounds like they are grilled whole, since the instructions say to puncture the skin to allow steam to escape - this wouldn't be necessary if the eggplants were sliced.
It Just needs to be slit partially from the bottom, just enough to allow the steam to escape