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

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