Fried eggplant slices
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Cayenne |
| Black pepper | ||
| Oil for shallow frying | ||
| 6 | eaches | Lemon wedges |
Directions
Cut eggplant into quarters lengthwise & then cut crosswise into ½" thick wedges.
Mix together salt, turmeric, cayenne & black pepper in a small bowl.
Sprinkle over the eggplant & mix wll.
Heat oil in a skillet over medium heat. When hot, saute the eggplant in batches on both sides until reddish brown. Remove & drain on paper towels. Repeat until all eggplant wedges have been cooked.
Serve garnished with lemon wedges.
Madhur Jaffrey's "Indian Cooking" Submitted By MARK SATTERLY On 10-01-94