• ½ cup(s) cornmeal
  • ½ teaspoon(s) chili powder
  • ¼ teaspoon(s) oregano
  • salt to taste
  • 1 eggplant, sliced ½ inch thick
  • oil for frying

In a shallow dish, combine cornmeal, chili powder, oregano and salt. Coat each eggplant slice on both sides. Heat a small layer of oil in a pan. When oil is hot, place a single layer of eggplant slices in the pan and fry, uncovered, 2-3 minutes on each side. Serve hot or cold.

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