- 1 large eggplant, peeled and thickly sliced
- 8 tablespoons olive oil
- 4 cloves garlic
- 1 medium hot pepper, finely chopped
- 3 tablespoons lemon juice
Sprinkle the eggplant slices with salt. Place in a strainer or colander, top with a weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry on both sides until they are golden brown. Remove the eggplant slices, dice them, then set aside in a bowl.
Mash the garlic cloves with salt. Add to the diced eggplant along with the hot pepper and lemon juice. Chill slightly and serve.