Fried eggplant and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini