Moroccan Eggplant Salad

2 ea Eggplants, 2 lb total

Salt Olive oil, for frying 3 ea 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.