1 md Eggplant
1 ts Salt
1/2 ts Turmeric
1/8 ts Cayenne
Black pepper
Oil for shallow frying
6    Lemon wedges

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.