Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| ½ teaspoon | Salt |
| 2 teaspoons | Oil |
| 1 teaspoon | Chili powder, optional |
Cut eggplant into slices ¼" thick. Sprinkle with salt & let sit for ½ hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if you need it. Place on paper towels.
Serve sprinkled with hot chili powder if desired.
Source Unknown