Remove vertical strips of skin from the eggplant using a vegetable
peeler. Cut into lsices 1" thick.Salt & leave to drain for 30
minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices
on both sides until they are golden brown.Drain of excess oil. Chop
fried slices & mix with the garlic cloves & spices. Return to skillet
& continue to fry until excess liquids have evaporated.Transfer to
a salad bowl. Sprinkle with dressing ingredients & allwo to cool.
When ready to serve, toss the salad. Correct the seasoning & garnish.
