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½ medium red bell pepper, seeded, roasted, skinned, 3/16" wide strips
¼ preserved lemon, peel only, diced
1 small clovegarlic, peeled, puréed
½ teaspoons paprika
½ tablespoons lemon juice
½ tablespoons minced parsley
200 g small eggplants, 1/4" to 5/16" thick slices
Recipe preparation steps
1
Heat the oil in a frying pan over high heat. Add the eggplant slices, season with salt, and cook until tender. Transfer the eggplant slices to a plate and set aside to cool.
2
When the eggplant slices are at room temperature, transfer them to a bowl and combine with the remaining ingredients. Serve at room temperature.
Prep time 
