Fried Eggplant and Squash with Taratour

Ingredients

Directions

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.

Pour oil to a depth of 1/4" in a heavy skillet and heat till hot but not smoking.

Working in batches, add egplant and squash and fry over medium heat till golden brown.

Remove and drain on paper towels. Add more oil if necessary.

Arrange eggplant and squash on on a serving platter and lace with taratour.

Surround with pita wedges.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.