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Fried Eggplant Slices

ethnic, side dishes, vegetables

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

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. Madhur Jaffrey's "Indian Cooking"

Yield: 4 servings

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