Fried Aubergine Slices
This is one of the simplest ways of cooking aubergines in India. Ideally, the frying should be done at the very last minute and the melt-in-the-mouth slices served as soon as they come out of the hot oil. Sometimes, I arrange these slices, like petals, around a roast leg of lamb. They can, of course, be served with any Indian meal. Leftover aubergine slices, if there are any, may be heated together with any leftover Indian-style meat the following day. The combination makes for a very good new dish.
|1||medium aubergine (about 550g/1¼lb)|
|Freshly ground black pepper|
|½ tsp||ground turmeric|
|¼–½ tsp||cayenne pepper|
|Vegetable oil, for shallow-frying|
|6–8||lemon wedges, to serve|
Cut the aubergine lengthways into quarters, and then cut, crossways, into 1cm (½in) thick wedges and set aside. In a small bowl, mix together the salt and pepper, turmeric and cayenne. Sprinkle this over the aubergine wedges and mix well.
Put about 1cm (½in) oil in a 20–23cm (8–9in) frying pan and set over medium heat.When the oil is hot, put in as many aubergine slices as the pan will hold in a single layer. Fry until reddish-gold on one side. Turn the slices over and continue frying until similarly coloured. Remove with a slotted spoon and spread out on a plate lined with kitchen paper. Keep warm as you fry the rest of the aubergine slices.
Cook the remaining aubergine in the same manner, adding more oil if needed. Serve with the lemon wedges.