Fried Eggplant and Squash With Taratour

Recipe Ingredients

1 tablespoon	15ml	Eggplant - peeled, halved (small)
		Lengthwise and cut into 1/4 - - inch slices
3		Yellow squash - prepared same (medium)
		As above
		Salt
		Vegetable oil for frying
		Taratour - see recipe
		Pitas cut into wedges

Recipe Instructions

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 until hot but not smoking. Working in batches, add eggplant 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.

Virginia Habeeb, "Pita the Great"

Source:
Taste of Home, June/July, 1997

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