1 small eggplant, peeled, cut lengthwise and sliced into 1/4" slices
3 medium yellow squash, peeled, cut lengthwise and sliced into 1/4" slices
salt
vegetable oil for frying
Taratour (see recipe)
pitas cut into wedges
Servings: 6
1. Lightly salt both sides of eggplant and squash slices. Layer them on paper towels and cover with another layer of paper towels. Set aside for an hour to drain.
2. Pour oil to a depth of 1/4" in a heavy skillet and heat till hot but not smoking. Working in batches, add eggplant and squash and fry over medium heat till golden brown. Remove and drain on paper towels. Add more oil if necessary.
3. Arrange eggplant and squash on a serving platter and lace with Taratour (see separate recipe). Surround with pita wedges.
Servings: 6
3 medium yellow squash, peeled, cut lengthwise and sliced into 1/4" slices
salt
vegetable oil for frying
Taratour (see recipe)
pitas cut into wedges
Servings: 6
1. Lightly salt both sides of eggplant and squash slices. Layer them on paper towels and cover with another layer of paper towels. Set aside for an hour to drain.
2. Pour oil to a depth of 1/4" in a heavy skillet and heat till hot but not smoking. Working in batches, add eggplant and squash and fry over medium heat till golden brown. Remove and drain on paper towels. Add more oil if necessary.
3. Arrange eggplant and squash on a serving platter and lace with Taratour (see separate recipe). Surround with pita wedges.
Servings: 6
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