Eggplant Fry

Name: Eggplant Fry
Ingredients: 2 eggplants smalls, long ones; 3 tablespoons rice; salt to taste; 1/4 teaspoon red chile powder; seasoning optional; 1/4 teaspoon turmeric optional; 3 tablespoons olive oil

7 ingredients

3 steps

Ingredients

2 eggplants smalls, long ones
3 tablespoons rice
salt to taste
1/4 teaspoon red chile powder
seasoning optional
1/4 teaspoon turmeric optional
3 tablespoons olive oil

Directions

1

Slice eggplants into round shapes. Small eggplants make nice round sizes, hence preferred.
2

In a blender grind the rice very well to form a uniform powder; a few unground grains are ok. Coat eggplant slices with turmeric, salt, ground rice, and seasoning. Coat the slices well with olive oil. The eggplant slices should be very well coated with the rice powder.
3

Heat oil in a frying pan, add the eggplant, fry on high for a minute and reduce the flame. Fry on low heat, until brown. Frying on low heat saves oil and makes the eggplant crispy. Serve with sauce.