| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Indian | Side dish, Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | md | Eggplant |
| 1 | ts | Salt |
| 1/2 | ts | Turmeric |
| 1/8 | ts | Cayenne |
| Black pepper | ||
| Oil for shallow frying | ||
| 6 | Lemon wedges |
INSTRUCTIONS
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" 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.
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