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Grilled Bengali eggplant
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Eggplant: A flavorful sponge for all your favorite spices.
Ingredients:
  • 1 large (about 700g) eggplant
  • 40.00 gm caster sugar
  • 9.60 gm salt
  • 20.00 ml turmeric powder
  • 125ml (1/2 cup) mustard seed oil
Instructions:
  • Slice the eggplant into 2cm-thick rounds and arrange them in a single layer on a large plate. Mix sugar, salt, and turmeric in a small bowl. Sprinkle half of the turmeric mixture evenly over the eggplant slices. Flip the slices and sprinkle the remaining turmeric mixture on the other side.
  • Chill in the refrigerator for 3 hours to enhance the flavors, covering with plastic wrap.
  • Heat oil in a frying pan over medium-high heat. Cook 3 slices of eggplant for 2 minutes on each side until they are tender and golden. Drain on a paper towel-lined plate. Repeat with the rest of the eggplant slices, reheating the pan as needed. Serve hot.

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