Put the eggplant cubes in a colander, sprinkle with
In a large sauté pan or wok, warm the oil and garlic over medium-high heat, swirling the pan to flavor the oil with the garlic, until the garlic starts to sizzle but does not color, about 1 minute. Add the eggplant (do not rinse off salt) and stir until well coated with the oil. Pour in
Remove from the heat, gently stir in the mint and cilantro, and remove and discard the garlic, if desired. Transfer the eggplant to a serving dish, sprinkle with the preserved lemon, if using, and serve warm or at room temperature.
© 2015 All rights reserved. Published by Weldon Owen.