Ingredients
- 3 garlic (cloves)
- 2 eggplants
- 500 gr total
- 30 ml lemon juice
- 30 ml olive oil
- 4 gr sweet pepper (red)
- 2 gr cumin
- 1 gr pepper (hot red)
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 3 cm 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.
