The spongy nature of eggplant means that it absorbs all the spices to make every bite equally as good as the one before.
- Cut the eggplant crossways into 2cm-thick slices. Place the slices, in a single layer, on a large plate. Combine the sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant slices with half the turmeric mixture. Turn the eggplant slices over and repeat with the remaining turmeric mixture.
- Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
- Heat the oil in a frying pan over medium-high heat. Add 3 slices of eggplant and cook for 2 minutes each side or until eggplant is tender and golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining eggplant slices, reheating pan between batches. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set