Bold mushroom-eggplant salad with a lemony kick

Ingredients (serves 4):

• Oil for frying
• 1 basket fresh mushrooms, sliced
• 1 medium eggplant, diced
• 1 small lemon, very thinly sliced
• 2 slices preserved lemon
• 2 garlic cloves, crushed
• ½ teaspoon chili flakes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon coarse salt

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Zesty mushroom and eggplant salad with preserved lemon

(Photo: Dina Moshe)

Instructions:

1. Heat frying oil in a skillet and sauté the mushrooms for about 2 minutes. Transfer to a bowl.
2. Fry the diced eggplant for about 4 minutes, then add to the bowl with the mushrooms.
3. Add the remaining ingredients, mix well, cover and let sit for about an hour to allow the flavors to meld.