Butter-soft Eggplant Wedges

Butter-soft Eggplant Wedges


 

Ingredients:
• Turmeric – 1½ tbsp 
• Salt – 1½ tbsp 
• Water – 3 tbsp 
• Baby white or purple eggplants  – 8-10 (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g), 
• Ghee or olive oil for frying. 
 
Preparation:
1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut larger ones into wedges roughly 2½ inches (6.5 cm) long and 1½ inches (4 cm) wide. Toss the eggplant with the turmeric-salt mixture and set aside for 15-30 minutes.
2. To remove the watery turmeric marinade, drain the eggplant in a paper towel-lined colander. Pour enough ghee or oil to reach a depth ½ inch (1.5 cm) in a large heavy frying pan and place it over moderately high heat. When it is hot and nearly reaches its smoking point, carefully add a single layer of eggplant pieces. Fry, turning the pieces on all sides, until they assume a rich reddish-brown color and are fork-tender.
3. Drain on paper towels and serve immediately.
 
By Kurma
 
Source: www.kurma.net

 
 

Author: ISKCON Desire Tree

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