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.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (11%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 71
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