Fried eggplant & squash with taratour

6 servings

Ingredients

Quantity Ingredient
1 small Eggplant, peeled, halved lengthwise & cut into 1/4 inch slices
3 mediums Yellow squash, prepared same as above
Salt
Vegetable oil for frying
Taratour, see recipe
Pitas cut into wedges

Directions

Lightly salt both sides of eggplant & squash slices. Layer them on paper towels & cover with another layer of paper towels. Set aside for an hour to

drain.

Pour oil to a depth of ¼" in a heavy skillet & heat till hot but not smoking. Working in batches, add egplant & squash & fry over medium heat till golden brown. Remove & drain on paper towels. Add more oil if necessary.

Arrange eggplant & squash on on a serving platter & lace with taratour. Surround with pita wedges.

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