Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" thick wedges.
Mix together salt, turmeric, cayenne & black pepper in a small bowl. Sprinkle over the eggplant & mix well.
Heat vegetable oil in a skillet over medium heat.
When hot, sauté the eggplant in batches on both sides until it turns a reddish brown.
Remove & drain the eggplant on paper towels. Repeat until all eggplant wedges have been evenly cooked.
Serve garnished with lemon wedges.