To prepare the stuffed eggplants Calabrian style, first wash the eggplants and remove the stem (1). Make lengthwise cuts on the eggplants (2), being careful not to cut through the base.

Remove a thin slice of skin, longwise form each eggplant and then cut, lengthwise again into the flesh so that it will open up when cooked. Sprinkle with salt and leave for at least 30 minutes.