add to shopping list Ingredients

1 large eggplant, cut into 3 cm thick rounds
1/2 teaspoon Turmeric powder
1 teaspoon Sugar
Salt to taste
Oil for frying

Preparation

It's important to not cut the eggplant into too thin slices so that it stays juicy and soft inside, while crispy on the outside.

Rub the eggplant slices with salt, turmeric powder and sugar on both sides and let it marinate for around 15 minutes. Sugar will enhance the taste of the eggplant and also will caramelize while frying. Don't add too much sugar though as then the outside will brown too fast, but the inside won't be completely soft yet.

Traditionally, mustard oil is used, but any cooking oil will do if you don't have that. Heat cooking oil in a pan and on a high heat, fry the eggplant slices until the outside starts browning, turn it over and brown the other side. It will take up to 5 minutes per side. The oil might splash, so cover the pan, but check if eggplant is not burning once in a while.

Transfer the fried slices onto a paper towel so that all excess oil gets absorbed.

Enjoy!

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Reviews

10/07/09

Theresa111 says:

This looks really delicious. DO you use any sauce on it or for dipping?

10/08/09

Jurate says:

Thanks Theresa. We eat it as a side dish with some curry and rice and without any sauce. It's very juicy and I like eggplant flavor by itself. But it can be served with, for example, tomato chutney. One friend made it as a starter topped with smoked eggplant raita (similar to Lebanese baba ghannouj) and it worked :)

1/16/11

karenn1013 says:

Thank You! :)

4/19/11

connie8 says:

very good, but I peel the outside off.

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