Photos by Gresilda McDermott

Serves 2 people

1 medium eggplant sliced in four thick pieces (almost 1/2 inch thick)

2 cups self rising flour

1 tablespoon tumeric powder

1/4 teaspoon chili powder

2 beaten eggs

1/4 cup olive oil

1> Clean eggplant into 4 pieces  and leave skin on.

2> Put into beaten eggs and let sit in refrigerator for about 30 minutes, turn after 15 so other side gets saturated

3> In zip lock plastic 1 quart bag, put the flour, tumeric, chili powder, salt and shake till all is mixed.

4> Add eggplant one at a time, shake until coated, place on plate to dry for about five minutes, then dip again in egg wash and again shake in flour mixture then put on plate ..gives good stick to coating

5> Heat pan until olive oil is just hot (do not over heat or it will burn and be bitter)

6>  Place eggplant in pan and let cook (about medium high)  for about 5 minutes, then turn to cook on other side about 5 minutes

7>  Cover with lid and turn to low and let cook 10 more minutes.

8>  Done when fork pierces easily, place on paper towel to drain oil

Serve with side of fresh steamed corn and garden sliced tomatoes.