Fried Eggplant and Cauliflower Sandwiches
 
Prep time
Cook time
Total time
 
These sandwiches were one my mother's go-to dishes when she didn't want to do a lot of cooking. They're fast and easy-and they taste great.
Servings: 3 sandwiches
Ingredients
  • 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
Instructions
  1. Slice eggplant into [1/4]-inch slices, sprinkle evenly with [1/2] teaspoon salt, and place in a strainer to drain for 30 minutes.
  2. Cut cauliflower into florets, and cut potatoes into french fries.
  3. In a large 3-quart pot over high heat, heat vegetable oil to 365ºF.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Notes
Tasty Tip
If you like the taste of mint, try adding some freshly chopped mint to the sandwich before serving.
Nutrition Information
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.com at https://dedemed.com/mediterranean/fried-eggplant-and-cauliflower-sandwiches/