A twice cooked, Israelis-style eggplant perfect for eating with flatbread or pita.
2eggplant (medium), washed and cut into 1/2 round slices
1cupred bell pepper, chopped
1/2 cup fresh parsley, chopped
1tbsplemon juice, fresh
Sprinkle eggplant slices with salt, and arrange on top of paper towels or on top of wire rack. Let sit for 30 mins
In a large fry pan, add 6 tablespoons of olive oil (add more if needed to thinly coat bottom of pan) and heat until the oil is shimmering but not smoking. Over medium heat, fry eggplant slices until they are nearly charred (about 10 minutes per side)
Remove the eggplant and place on plate. Set aside. Add 2 tablespoons of olive oil to the now empty pan and then added the red pepper, onion, and spices. Cook until the vegetables are tender, about 12 minutes
Add the eggplant and vinegar and cook until the vinegar has cooked off. Mash the eggplant while cooking with a wooden spoon. This step takes about 8 minutes.
Remove from heat and add parsley and lemon juice. Serve warm or cold.