1 or more egg plants

1/2 glass dry white wine


Juice of 1 lemon

Oil or butter for frying


1 onion

Chopped parsley

1 tablespoon curry powder

Slices of lemon.



Peel egg plant and cut into thick slices. Sprinkle with salt and leave 1 hour to drain. Brown pieces in hot oil or butter. Put in baking dish. Chop onion and cook in the same oil. Add curry powder and mix over fire. Add wine, lemon juice, salt, and pepper. Cook 5 minutes. Put slices of eggplant into sauce and cook 5 minutes. Serve in hot entree dish garnished with chopped parsley.