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Ingredientes
- 1 sm Eggplant, peeled, halved lengthwise & cut into 1/4 inch slices
- 3 med Yellow squash, prepared same as above Salt Vegetable oil for frying Taratour, see recipe Pitas cut into wedges
Direcciones
- 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 until warm but not smoking. Working in batches, add in egplant & squash & fry over medium heat until golden. Remove & drain on paper towels. Add in more oil if necessary. Arrange eggplant & squash on on a serving platter & lace with taratour. Surround with pita wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 386mg | 11% |
| Total Carbs 6.64g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.5g | 2% |
| Protein 1.75g | 3% |
