| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Appetizers, Snacks | 6 | Servings | |
INGREDIENTS
| 1 | sm | Eggplant, peeled, halved lengthwise & cut into 1/4 inch slices |
| 3 | md | 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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