1. Cut eggplant into 1/2 inch slices, sprinkle liberally with salt and let drain in a colander for 30 minutes. 2. Rinse well, squeeze gently and pat dry. 3. Heat about 1/4 inch of oil in a large frying pan and fry the slices in batches over medium heat until golden brown on both sides. 4. Drain on paper towels, then chop finely. Put in a colander until most of the oil has drained off, then transfer to a bowl and add the paprika, cumin and sugar. 5. Wipe out the frying pan then add the eggplant mixture and stir constantly over medium heat for 2 minutes. Transfer to a bowl and stir in the lemon juice and season. 6. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
