1 med. Eggplant
1 Tsp. Salt
1/2 Tsp. Turmeric
1/8 Tsp. Cayenne
Black pepper
Oil for shallow frying
6 ea. Lemon wedges
Cut eggplant into quarters lengthwise and then cut crosswise into 1/2 thick wedges.
Mix together salt turmeric cayenne and black pepper in a small bowl.
Sprinkle over the eggplant and mix well.
Heat oil in a skillet over medium heat.
When hot saute the eggplant in batches on both sides until reddish brown.
Remove and drain on paper towels.
Repeat until all eggplant wedges have been cooked.
Serve garnished with lemon wedges.
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