Butter-soft Eggplant Wedges

• 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.

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.