Recipe - Moroccan Eggplant Salad

2 Eggplants, 2 pound total
Salt
Olive oil, for frying
3 Garlic cloves, chopped
1 One half teaspoon Sweet red pepper
One fourth teaspoon Hot red pepper
1 teaspoon Cumin

DRESSING
2 tablespoon Olive oil
2 tablespoon Lemon juice
Black pepper

GARNISH
Italian parsley, chopped
Half lemon slices
Black olives, optional

Remove vertical strips of skin from the eggplant using a vegetable peeler.
Cut into lsices 1" thick. Salt & leave to drain for 30 minutes. Rinse well
& pat dry. Heat oil in a skillet & fry the slices on both sides until they
are golden brown. Drain of excess oil. Chop fried slices & mix with the
garlic cloves & spices. Return to skillet & continue to fry until excess
liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing
ingredients & allwo to cool. When ready to serve, toss the salad. Correct
the seasoning & garnish.