1 large (about 700g) eggplant Ping Tung Long 2 tablespoons caster sugar 1 tablespoon salt 1 tablespoon turmeric powder 125ml (1/2 cup) mustard seed oil
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.
Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
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.