We enjoy a variety of homemade Moroccan salads (okay, they aren't technically "salad" but that is what they are called in Hebrew) every week for shabbat, and while I have been making smoked Moroccan eggplant salad for years, I recently introduced a few more classic Moroccan eggplant salads to the repertoire, only I've managed to make them without frying. Moroccan cuisine often includes lots of oil, but it really doesn't have to. It is true, something fried can sometimes be mouth wateringly delicious, on the other hand, yuk, it can make you feel sick, no? Not ot mention the negative health effects. So, I introduce to you my version of a classic marinated eggplant slices, and certainly for those not familiar with this dish they'll never know the difference, and for those who are, well, I actually had one guest mention that he likes my version better! And since my kids are eyeing how many slices each of them took, their never seem to be any leftovers, but if their are, the eggplant slices are great for including in a sandwich or eating on a cracker or rice cake, with a bit of techina of course!