Twice-Cooked Eggplant Salad

Ingredients:

• 2 medium eggplants (1 lb.), cut into 1/4-in. slices
• salt
• 1 tbs. olive oil
• 3 cloves garlic, crushed
• 1 tsp. Harissa
• 3/4 c. water
• 1/2 large red bell pepper, cut into 1/4-in. dice
• 1/4 c. fresh lemon juice
• ground black pepper
• 1/2 c. chopped flat-leafed parsley

Steps:

Notes:

Keywords: Moroccan, Tapas, Eggplant.