Wash and dry the aubergines and cut lengthwise into slices with a thickness of about 1 cm. Place in a large colander, sprinkle each layer with kosher salt and leave to rest for at least 1 hour.
A nice starter, which can also become a fresh dish in the summer.
Slice the Polenta into slices of about 1/2 cm. Grease with extra virgin olive oil a bowl and make a first layer of polenta.
