Recipe for Sue's Moroccan Eggplant

Before I get going, I need to point out that this isn't Sue's recipe. This is MY recipe, and my buddy Sue has been bugging me to give her the recipe or make her an unending supply of the stuff. Here you go, Sue. Here's the recipe. Well, and I'll probably still make it for you.

Stuff:

• Eggplant (about 1 pound)
• Garlic (3 - 6 cloves depending on your lust for garlic)
• 4 t chopped cilantro
• 1/2 t each paprika and ground cumin
• 2 T olive oil (HAH - you're frying eggplant, babe. 2 quarts, maybe!)
• 2 t lemon juice
• salt

Peel the eggplant; slice it lengthwise into 1/4" slices. Salt both sides of the eggplant slices; set the slices on racks and set aside for 30 minutes. Meanwhile, pound the garlic cloves, cilantro, and spices into a paste. After 30 minutes are up, towel the eggplant dry. Fry the eggplant in more olive oil than your pan will hold. Pound the oil-laden eggplant into a paste. Mix the eggplant and garlic paste together; add the lemon juice and mix well. This will be lumpy, but it's delicious.

Set this concoction aside to meld for about 30 minutes. Serve it at room temperature with bread.