1/2 cup sliced and peeled eggplant
1/4 cup flour
1/4 tsp cumin
dash cayenne pepper
salt to taste
Directions:
Mix the flour and the spices. Dredge the eggplant slices and place them in a lightly oiled skillet. cook until lightly browned on each side.
**For a complete meal, serve with 1 1/2 cup vegetable (corn, cauliflower, peas) and 2 ounces of protein (crisped tofu, pinto beans).
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