Instructions: Peel the eggplants and cut them into 1/2 inch cubes. Toss them with salt in a colander in the sink and allow to stand for 30 minutes. Rinse well with very cold water, squeeze eggplant gently and pat dry.

In a large frying pan, heat enough oil to coat the bottom of the pan. In 2 batches, stir-fry eggplant until golden on all sides, about 7 minutes per batch, adding more oil as needed. Drain well on paper towels.

Toss eggplant with lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon in a serving bowl. Let sit in refrigerator for a day to absorb the flavors. Just before serving, sprinkle with the parsley.

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