|Olive oil/Nut oil||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
Peel the eggplant, slice into 1/4 in (5 mm) circles and prepare for cooking.
Fry sliced eggplant in oil until browned on both sides and soft inside.
Drain on absorbent paper.
Sprinkle with salt, pepper and lemon juice, and serve warm or cold with bread.