Salatat Bathinjan

Because Amy needs more eggplant in her life, obviously. Hahaha.

1 lg. eggplant, peeled and sliced thick
8 tbs olive oil
4 cloves garlic
1-2 chopped jalepeno or other hot pepper
3 tbs lemon juice

1. Sprinkle eggplant with salt, allow to drain on paper towels for half hour.
2. Heat olive oil in frying pan. Fry both sides of slices until golden brown. Remove, dice, set aside.
3. Mash garlic cloves with a pinch of salt. Add to eggplant with peppers and lemon juice. Serve slightly chilled.