Eggplant (Aubergine) With Raw Garlic

• 1 large eggplant
• olive oil, as needed (extra-virgin preferred)
• 4 garlic cloves, peeled and minced fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1/2 cup finely chopped fresh flat leaf parsley

1. Wash eggplant well; cut off stem portion (leave peel on).
2. Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
3. Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
4. On a serving platter, arrange cooked eggplant slices.
5. In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
6. Drizzle over the eggplant slices, sprinkle with parsley, and serve.

eggplant, olive oil, garlic, lemon juice, extra virgin olive oil, salt, flat leaf parsley

Taken from www.food.com/recipe/eggplant-aubergine-with-raw-garlic-42280 (may not work)