Fried Eggplant (Badenjan Mqali)

Ingredients

• 2 largeeggplants, sliced
• 4garlic cloves
• 1 tspcumin
• 1 tspsalt
• for fryingolive oil
• 1 tbsplemon or vinegar
• parsley — chopped

Method

1. Begin by slicing 2 large eggplants into rounds about 1/4 inch thick. Lay the slices on a large tray or baking sheet and sprinkle them evenly with 1 teaspoon of salt. Let them sit for 20 minutes to draw out excess moisture and bitterness. Afterward, use a clean kitchen towel or paper towels to pat the slices dry, removing the moisture and salt.
2. In a large skillet, pour enough olive oil to cover the bottom of the pan generously, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers. Carefully add the eggplant slices in a single layer, without overcrowding the pan, and fry them until they turn golden brown on both sides. You may need to do this in batches, adding more oil as necessary.
3. Once the eggplants are fried, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil. Pour off any remaining oil from the skillet, leaving just a thin film to cook the garlic and spices.
4. Reduce the heat to medium and return the skillet to the stove. Add 4 minced garlic cloves to the pan, stirring constantly to prevent burning. After about 30 seconds, when the garlic becomes fragrant, sprinkle in 1 teaspoon of cumin and continue to toss for another minute.
5. Add the fried eggplant slices back into the skillet, along with 1 tablespoon of lemon juice or vinegar. Gently toss everything together for about 2 minutes, ensuring the eggplant is well-coated with the garlic and cumin mixture.
6. Transfer the eggplant to a serving dish and garnish with freshly chopped parsley. This dish can be enjoyed warm or allowed to cool to room temperature, making it a versatile addition to a mezze spread or as a main dish with bread and salad.