-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 cm 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.