2    Eggplants, 2 lb total
Salt
Olive oil, for frying
3    Garlic cloves, chopped
1 1/2 ts Sweet red pepper
1/4 ts Hot red pepper
1 ts Cumin

-DRESSING –
2 tb Olive oil
2 tb 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.