Begin by cutting the eggplant into tiny pieces. Place the cut eggplant on a colander and sprinkle generously with salt. Let sit in the sink for about 30 minutes.
Rasp one clove of garlic into a small bowl and cover with olive oil. Pick some nice basil leaves and set aside.
Once the eggplant has "cured" for 30 minutes, begin by drying it on paper towels. Try to remove as much water as you can with the paper towels.
Add a good amount of olive oil to a frying pan and set on medium heat. Carefully fry the eggplant in batches until golden brown. Be very careful not to burn the olive oil as this will ruin the taste.
As soon as the eggplant is ready, remove from the hot oil and place on paper towel. Immediately move to a bowl and add the raw garlic, chili, a squeeze of lemon juice, smoked paprika and toss.
Serve the eggplant on a big plate and garnish with fresh basil.