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Fried Eggplant Slices

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Submitted by lytle

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT *
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML TURMERIC
0.6
TEASPOON ML CAYENNE PEPPER
1 1
X X BLACK PEPPER
to taste *
1 1
X X VEGETABLE OIL
for shallow frying *
6 6
WEDGES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 0 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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