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Add a photoServings: 4
Ingredients
- 1 med Eggplant
- 1 tsp Salt
- 1/2 tsp Turmeric
- 1/8 tsp Cayenne Black pepper Oil for shallow frying
- 6 x Lemon wedges
Directions
- 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 warm, saute/fry the eggplant in batches on both sides till reddish brown. Remove & drain on paper towels. Repeat till all eggplant wedges have been cooked.
- Serve garnished with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 285mg | 8% |
| Total Carbs 9.8g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.35g | 2% |
| Protein 1.47g | 2% |
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