Fried Eggplant & Squash with Taratour
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
halved |
*
|
| 3 | medium |
yellow summer squash
prepared same |
|
| 1 | x |
salt
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
pita bread
cut into wedges |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
halved |
*
|
| 3 | medium |
yellow summer squash
prepared same |
|
| 1 | x |
salt
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
pita bread
cut into wedges |
* |
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 ¼ inch in a heavy skillet and heat until hot but not smoking.
Working in batches, add egplant and squash and fry over medium heat until 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.
