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How to make Grilled Bengali eggplant

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 1 large (about 700g) eggplant
  • 2 tablespoons caster sugar
  • 1 tablespoon salt
  • 1 tablespoon turmeric powder
  • 125ml (1/2 cup) mustard seed oil

Method

  • Step 1 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.
  • Step 2 Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
  • Step 3 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.