بسم الله الرحمن الرحيم
- This might not look like much, but trust me; it is!
- 2 eggplants
- as much garlic as you can handle
- juice from 1-2 lemons, depending on size
- olive oil or vegetable oil for frying
- salt
Peel and slice the eggplants. Arrange them in a colander and sprinkle them with salt. Next what happens is that they will “sweat”! Yes; they’re going to let out a brown liquid. This is good. Let it sit there for at least half an hour (sometimes I let it sit in the fridge overnight).
Next get out some kitchen towels. Pat the eggplant slices dry; get that liquid out of there.
Crush garlic and squeeze the lemons, all into a small container, and set it aside for now.
Heat up a frying pan and add a generous amount of oil. Let it heat up properly. Add the slices of eggplant and fry until dark golden brown. Put the slices in a bigger container or serving plate. You’re going to be frying in batches; be prepared for lots of oily stuff… When all is done, pour the lemon and garlic mixture over the eggplants. Let sit and marinate like that; this is served at room temperature. And it’s even nicer after a day of marinating. Store in the fridge though; take out as much as you want and let it warm up to room temperature.
I like to eat this with khobz shamy – and some coffee… 
