I eat eggplants but not a great fan of them. This one however was particularly hard to resist. Earlier I had tried a chili powder smeared version too and it was a mess. The spice mixture seeps into the oil and particularly the chili powder keeps scorching in the oil while frying. This version was simple and sensible. If one prefers to eat it spicy, they can sprinkle some chili powder after the frying is done.
* Wash the eggplants and wipe them dry. Slice them into thick rounds or vertically. Smear them with a small quantity of turmeric and salt and keep them aside for about 10 minutes.
* Heat oil in a pan for deep frying. Traditionally, mustard oil is used but I used canola oil here. Gently slide the slices into the hot oil and fry until golden brown. Drain on absorbent towels and serve them warm.