In a bowl, combine sesame oil, salt, turmeric powder and red chili powder. Marinate the eggplants in it for an hour.
Heat a grill pan and place the marinated eggplants in batches and fry on a low flame for 2-3 minutes on one side or till it is brown in colour.
Then gently flip it over and roast the other side too, till done. Serve as salads with a dash of lime and the leftover marinade drizzled on the top. It can also be relished as an appetizer with some green chutney.
