Fried Eggplant Slices

(5 votes)

1 medium eggplant
1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
black pepper
oil for shallow frying
6 lemon wedges

Cut eggplant into quarters lengthwise and then cut crosswise into 1/2-inch thick wedges.

Mix together salt, turmeric, cayenne and black pepper in a small bowl. Sprinkle over the eggplant and mix well.

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.


This is the only way my mom use to cook them, except just using salt, pepper, egg, flour and oil to cook them in. Tastes pretty good!!!
Dar, CA

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