Fried Eggplant and Squash with Taratour

1. 1

   Lightly salt both sides of eggplant and squash slices.

2. 2

   Layer them on paper towels and cover with another layer of paper towels.

3. 3

   Set aside for an hour to drain.

4. 4

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

5. 5

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

6. 6

   Remove and drain on paper towels.

7. 7

   Add more oil if necessary.

8. 8

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

9. 9

   Surround with pita wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.