Eggplant (Aubergine) with Raw Garlic

This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.

1 large eggplant

olive oil, as needed (extra-virgin preferred)

4 garlic cloves, peeled and minced fine

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon salt

1⁄2 cup finely chopped fresh flat leaf parsley

Directions at food.com

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