Eggplant with fresh garlic & parsley

medium size eggplants, cubed (more tender than large eggplants)

fresh garlic, minced

fresh parsley, chopped
lemon juice
cumin
chili flakes

1. Preheat a large frying pan on medium heat. Add a generous amount of olive oil to the pan as well as the eggplant, a generous amount of salt and a bit of water. Cover and cook, stirring occasionally, until the eggplant starts to moisten .

2. When the eggplant is cooked about half way, remove the lid and continue cooking until the eggplant is cooked through. Be careful not to over cook it so that the eggplant becomes mushy.

3. When the eggplant is finished, turn off the heat,  mix in the garlic and parsley and a little more salt and oil if needed. Done.

Thanks Mama Rada :)