4 Serves
35 Mins
Slice the eggplant into half-inch thick rounds and pat them dry with paper towels.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
288 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a small bowl, combine salt, turmeric powder, and a pinch of chili powder to create a dry rub, then coat the eggplant slices evenly.
Heat mustard oil or cooking oil in a frying pan over medium heat.
Place the eggplant slices in the hot oil and fry until golden brown and tender on both sides, using tongs to flip them carefully.
Remove the fried eggplant from the pan and drain on paper towels before serving hot.
2
g14
g32
g
Uzbek
Greek.jpg&w=3840&q=75)
