In a Large Frying Pan over Medium Heat, Add Onions, and Sautee for about 2 to 3 Minutes
Add Long Hot Pepper and Sautee for another Minute or 2
Turn Heat Off, and Remove Onion and Long Hot Pepper from Frying Pan and Set Aside; Set Frying Pan aside for Frying the Eggplants later
In a Large Mixing Bowl, Add Olive Oil, Salt, Turmeric, and Paprika, and Mix
Add Eggplant slices to Bowl, and Mix so Spices are Coated on both sides of the Eggplant
In the same Frying Pan, over Medium Heat, add Canola Oil
Add Eggplant slices to the Frying Pan, and Fry for about 2 to 3 Minutes on each side before Flipping to Fry other side
Once Eggplant is Fully Cooked, and has a Golden Brown Coating, Remove slices from the Frying Pan (you can use a slotted spatula tol help remove the excess oil)
Add Sauteed Onions, and Long Hot Pepper as Garnish
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