Fried Eggplant and Cauliflower Sandwiches
Recipe type: Very Vegetarian Lunches
Serves: 3 sandwiches
- 1 large eggplant
- 1[1/2] tsp. salt
- 1 medium head cauliflower
- 2 large potatoes, peeled
- 6 cups vegetable oil
- 2 tsp. seven spices
- 3 pitas
- 6 TB. Yogurt Spread
- Slice eggplant into [1/4]-inch slices, sprinkle evenly with [1/2] teaspoon salt, and place in a strainer to drain for 30 minutes.
- Cut cauliflower into florets, and cut potatoes into french fries.
- In a large 3-quart pot over high heat, heat vegetable oil to 365ºF.
- Pat dry eggplant slices, carefully place in the pot, and fry for 3 minutes per side. Remove from the pot, and place on a plate lined with paper towels to drain. Season with 1 teaspoon seven spices.
- Carefully place cauliflower in the pot, and fry for 6 minutes. Remove from the pot, and place on a plate lined with paper towels to drain. Season with remaining 1 teaspoon seven spices and [1/2] teaspoon salt.
- Carefully place potato strips in the pot, and fry for 8 minutes. Remove from the pot, and place on a plate lined with paper towels to drain. Season with remaining [1/2] teaspoon salt.
- Lay out 1 piece of pita; spread with 2 tablespoons Yogurt Spread (Labne); and add a few pieces of eggplant, cauliflower, and potatoes down middle of pita. Roll pita into a sandwich, cut in half, and serve.
Tasty Tip
If you like the taste of mint, try adding some freshly chopped mint to the sandwich before serving.
Serving size: [1/2] sandwich Calories: 435 Fat: 25g Saturated fat: 18g Carbohydrates: 46g Sodium: 744mg Fiber: 9g Protein: 9g Cholesterol: 1mg
Recipe by Dedemed at https://dedemed.com/fried-eggplant-and-cauliflower-sandwiches/
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