Moroccan Eggplant Salad (version III)

2 medium eggplants
salt
olive oil, for frying
3 garlic cloves, chopped
1 1/2 teaspoon sweet red pepper
1/4 teaspoon hot red pepper
1 teaspoon cumin
Dressing:
2 tablespoons olive oil
2 tablespoons 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 slices 1-inch thick. Salt and leave to drain for 30 minutes.

Rinse well and pat dry. Heat oil in a skillet and fry the slices on both sides until they are golden brown. Drain of excess oil.

Chop fried slices and mix with the garlic cloves and spices. Return to skillet and continue to fry until excess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients and allow to cool.



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