Salt-Baked Zucchini and Eggplant

For the salt crust

1. In a large bowl, mix the kosher salt, toasted fennel seeds, toasted coriander seeds, and orange zest until combined.

2. Pour in the egg whites and mix until the mixture reaches the consistency of wet, packable sand.

   Use coarse kosher salt, not fine table salt, so the crust holds together and absorbs the egg whites properly.

For the vegetables

3. Preheat the oven to 400°F (200°C).

4. Using the tip of a sharp knife, lightly pierce the skin of the zucchini and eggplant all over.

   Piercing allows moisture to escape and lets the aromatic salt flavor penetrate the vegetables.

5. Spread a thick layer of the salt crust in the bottom of a baking dish.

6. Lay the vegetables on top of the salt bed and pack the remaining salt crust evenly over and around them until completely buried.

7. Cover the dish with aluminum foil.

8. Bake at 400°F (200°C) until a cake tester or skewer slides into the thickest part with no resistance and the crust is firm, 30–40 minutes.

   Then 40 min of waiting

9. Remove from the oven, crack open the salt crust, and carefully lift out the vegetables.

   Remove the vegetables from the salt crust immediately after baking so they stop cooking and do not become overly salty.

10. Slice and serve hot or warm.

11. The discarded salt crust can be broken down in a food processor, stored, and reused for future salt baking.