Peel each eggplant strips, make slits in the peeled part, Salt and leave to stand for 30 minutes. Then twist them like laundry to come out bitter juice. Drop them in preheated oil together with the peeled garlic cloves and turn them on all sides to get a golden crust. Add whole bundle chopped parsley and 1/3 cup hot water. Stew on low heat until fat. When serving garnish each serving with lemon slices and chopped parsley.