Ingredients

2 eggplants,2 lb total
1 salt
1 olive oil,for frying
3 garlic cloves,chopped
1 1/2 t sweet red pepper
1/4 t hot red pepper
1 t cumin

DRESSING =======================
2 T olive oil
2 T lemon juice
1 black pepper

GARNISH ========================
1 italian parsley,chopped
1 half lemon,slices
1 black olives,optional

Cooking Instructions

Remove vertical strips of skin from the eggplant using a vegetable
peeler. Cut intoslices 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 & allow to cool.
When ready to serve, toss the salad. Correct the seasoning & garnish.
 
 
"My tears have been my food day and night, While they say to me all day long, "Where is your God?" (Psalms 42:3)