These crispy eggplant slices make a great side dish or appetizer.
4 small oval eggplants about 4 inches long
4 T peanut oil
8 whole fenugreek seeds
½ t whole fennel seeds
¼ t whole cumin seeds
½ t black onion seeds (kalonji)
Salt and freshly ground pepper to taste
Pinch of cayenne pepper
1 T fresh lemon juice
Rinse and dry eggplants and slice lengthwise into flat ¼ -inch slices. Don’t peel. Place peanut oil in a skillet heated to medium. Put fenugreek, fennel, cumin and onion seeds in skillet. Fry about 10 seconds. When they begin to change color or pop, put in the sliced eggplant, only as many as the skillet will hold in one layer. Fry in batches on both sides to a golden brown. Drain on paper towels and sprinkle with salt, black pepper, cayenne and lemon juice. Serve immediately.