By Carina Malling Skronski & Nanna Simonsen
Photography by Lars Ranek

First published in Wish Winter 2007

Ingredients (SERVES 6)

6	lemons
1/2	cup kosher salt
1	lb baby eggplants
1/2	cup all-purpose flour
1	tbsp crushed cumin
1	tsp paprika
1	tsp cracked black pepper
1	egg
1	cup olive oil
2	tbsp finely chopped red onion
1/4	cup finely chopped fresh cilantro

Instructions

Two days before (or more):

1. To make pickled lemons, cut two lemons into 1/4-inch slices, remove any seeds and then chop into small cubes. Place chopped lemons in a jar or sealable container.
2. Juice remaining 4 lemons and mix with 1/2 cup salt. Pour mixture over chopped lemons and let rest for at least 48 hours.

Morning of :

1. Slice eggplants into 1/4-inch slices. In a dry skillet, cook until light brown on both sides. You may need to do this in batches.
2. In a dish, mix flour, cumin, paprika and pepper.
3. In another dish, whisk egg with 2 tablespoons of water. Dip eggplant slices first in egg, then in flour. Repeat until all are coated.
4. In a skillet with olive oil, fry eggplant until golden and crisp. Place slices on paper towel.
5. 5. Finely chop 1 tablespoon of the salt-pickled lemons.

To serve:

1. Top each eggplant slice with a little pickled lemon, onion and cilantro.

Nutritional information

Nutrients per serving: 119 calories, 6 g fat, 3 g protein, 14 g carbs, 4 g fibre.

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