CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables |
|
Appetizers, Snacks |
6 |
Servings |
INGREDIENTS
1 |
|
Eggplant, peeled halved |
|
|
lengthwise & cut into 1/4 |
|
|
inch slices |
3 |
|
Yellow squash, prepared same |
|
|
as above |
|
|
Salt |
|
|
Vegetable oil for frying |
|
|
Taratour, see recipe |
|
|
Pitas cut into wedges |
INSTRUCTIONS
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 1/4" 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
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