1 large eggplant, peeled and thickly sliced
salt
8 tablespoons olive oil
4 cloves garlic
1 medium hot pepper, finely chopped
3 tablespoons lemon juice

Sprinkle the eggplant slices with salt. Place in a strainer or colander, top with a weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry on both sides until they are golden brown.
Remove the eggplant slices, dice them, then set aside in a bowl.
Mash the garlic cloves with salt. Add to the diced eggplant along with the hot pepper and lemon juice. Chill slightly and serve.

1 1/2 lbs. Black lentils, about 3 cups
2 Peeled, chopped potatoes
2 tablespoons Flour
6 Crushed garlic cloves
1/4 cup Chopped corriander
1/4 cup Lemon juice
dashes of Salt and pepper

Boil lentils in water for 15 minutes. Cover the potatoes and continue cooking till lentils are tender.
Fry garlic, corriander with tablespoon olive oil till slightly tender.
Mix flour with little water. Add to lentils with the garlic mixture. Cook 30 minutes on medium heat.

Lamoun Makbouss
(Pickled Lemons)

6-8 lemons or limes

Scrub lemons well and slice them. Sprinkle the slices generously with salt and leave for at least 24 hours on a large plate set at an angle, or in a colander. They will become soft and limp, and lose their bitterness.
Arrange the slices in layers in a "glass" jar, sprinkling a little paprika between each layer. Cover with corn or nut oil. Sometimes olive oil is used, but its taste is rather strong and may slightly overpower the lemons.

Close the jar tightly. After about 3 weeks the lemons should be ready to eat - soft, mellow, and a beautiful orange color. I add several fesh hot peppers to the jar before I cover it with oil, which gives it a hotter taste.
Before serving add lemon juice.
Serve hot or cold with pita bread as an appetizer.