Ingredients:
salt and pepper to taste
Juice of 2 lemons
2 tbsp sugar
1 small red chilli,
chopped
3 flakes garlic. chopped
few rocket lettuce
leaves
1 tbsp olive oil
Method:
Slice the aubergines as
thin as you can, place in a colander, sprinkle with salt, pepper and lemon
juice and toss lightly. In a small bowl, whisk together the 2
tablespoons olive oil, lime juice, sugar, chili and garlic until the sugar has
dissolved. Set aside. Heat remaining oil in a pan and fry the aubergine slices
for about 3 minutes each on each side; until it is cooked through and turns a
golden colour. Remove from heat, arrange on a plate and pour the dressing over
it. Garnish with finely chopped cilantro.