Title: Fried Eggplant & Squash with Taratour
Categories: Appetizer Snack Lunch
Yield: 6 Servings

1	sm	Eggplant, peeled, halved - lengthwise & cut into 1/4 - inch
3	md	Yellow squash, prepared same - as above
		Salt
		Vegetable oil for frying
		Taratour, see recipe
		Pitas cut into wedges

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.

Virginia Habeeb, "Pita the Great"

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