Cut into the eggplant into 2.5 cm cubes. Place 3 tablespoons of the mustard oil in a large heavy-based pan, and heat until just smoking. Add the eggplant and fry for 5-6 minutes, or until browned ...
Generously sprinkle a sheet pan with salt. Slice eggplant and zucchini into thin ... Use a slotted spoon to transfer the fried vegetables to a paper-towel-lined plate to drain.