Fried Eggplant Slices
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INGREDIENTS
INSTRUCTIONS
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" thick wedges. Mix together salt, turmeric, cayenne & black pepper in a small bowl. Sprinkle over the eggplant & mix wll. Heat oil in a skillet over medium heat. When hot, saute the eggplant in batches on both sides until reddish brown. Remove & drain on paper towels. Repeat until all eggplant wedges have been cooked. Serve garnished with lemon wedges.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (301g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 71 | ||
| Calories from Fat: 8 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.9g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 8.4mg | 0 % | |
| Potassium 578.9mg | 15 % | |
| Total Carbohydrate 26.4g | 8 % | |
| Dietary Fiber 12.8g | 51 % | |
| Sugars, other 13.6g | ||
| Protein 3.5g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 71
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