Vegetable Salad with (homemade) Salted Lemon

Wash the aubergine, dry it, clean it and cut into 1cm cubes. Separate the egg, whisk the egg white and mix with vinegar and 1/2 teaspoon salt. Turn the aubergine cubes in this mixture and fry in hot vegetable oil. Remove from the pan and drain. Drain the peppers and cut into large pieces. Peel the salted lemon, wash and dry the peel. Finely dice the lemon flesh and peel. Mix the vegetables with diced lemon and olives. Make olive oil and lemon juice, pepper (salt is no longer needed the salt lemon gives off enough salt) stir a dressing and pour over the salad. Serve sprinkled with the parsley.