Moroccan Eggplant

Directions

1. Peel the eggplant in stripes, 1/2 inch, lengthwise using a peeler. Then slice into 1/2 inch rounds. Sprinkle each with salt and place in a colander or on paper towels to drain and remove bitterness. Then pat dry.
2. Heat olive oil in a large, non-stick skillet. Use sufficient oil to deeply fry, or use less oil and saute. (It tastes slightly better deep fried, but it adds fat calories). When nicely browned on both sides, remove to paper towels to cool.
3. When the eggplant has cooled a few minutes, chop the slices into half inch pieces, place them in a bowl, and mix with the spices, garlic, and lemon juice. Add black pepper as desired, but don't add salt until you've tasted it. If you heavily salted the eggplant it probably will not need any extra salt.
4. Add chopped parsley and serve warm, or refrigerate and add the chopped parsley just before serving as a cold salad. If the salad has dried out in the refrigerator, you many want to add a small amount of olive oil just before serving.