Wash the aubergines and trim off the ends. Cut them into approximately 1/2-inch (1.25 cm) cubes. Place the cubed aubergines in a colander, sprinkle with 1 teaspoon of salt, and toss to coat evenly. Let them sit for 30 minutes; this process draws out excess moisture and bitterness.

After salting, thoroughly rinse the aubergine cubes under cold running water to remove the excess salt. Squeeze gently to remove as much water as possible, then pat them very dry with paper towels. This step is crucial for achieving a good sear and preventing soggy aubergines.

Heat 3 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the dried aubergine cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 8-10 minutes, stirring occasionally, until the aubergines are tender, deeply browned, and slightly caramelized.

Reduce the heat to medium. Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

Remove the skillet from the heat. Stir in the remaining 1/2 teaspoon of salt, freshly ground black pepper, and fresh lemon juice.

Transfer the Aubergines Sautées à l'Ail to a serving dish. Sprinkle generously with fresh chopped parsley. Serve hot as a delightful side dish or appetizer.