Process:
Cut the eggplant into 3/4 inch round slices.
Drain the liquid in a colander and dry the slices.
Marinate the eggplant slices with the spices, vinegar, and remaining 1 tsp of salt for about an hour.
Combine the ghee and the oil together and brush the slices and grill on high heat. Serve as a side dish to any meal.
Ingredients:
2 medium eggplants
2 tsp kosher salt
1 tsp hot paprika
3 tsp coriander powder
1 tsp black better powder
1/2 tsp turmeric powder
2 tbsp white vinegar
2 tbsp grape seed oil
1 tbsp ghee (optional)