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