Title: Fried Eggplant Slices
Categories: Side Ethnic Vegetable
Yield: 4 Servings

1	md	Eggplant
1	ts	Salt
1/2	ts	Turmeric
1/8	ts	Cayenne
		Black pepper
		Oil for shallow frying
6		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"

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