Fried Eggplant Slices
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for shallow frying |
*
|
| 6 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
turmeric
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for shallow frying |
*
|
| 6 | wedges |
lemon
|
*
|
Directions
Cut eggplant into quarters lengthwise and then cut crosswise into ½ inch thick wedges.
Mix together salt, turmeric, cayenne and black pepper in a small bowl.
Sprinkle over the eggplant and mix wll.
Heat oil in a skillet over medium heat.
When hot, sauté the eggplant in batches on both sides until reddish brown.
Remove and drain on paper towels.
Repeat until all eggplant wedges have been cooked.
Serve garnished with lemon wedges.
