Fried Eggplant and Cauliflower Sandwiches

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.

Nutritional info
per serving

Calories 435
Fat 25g
Saturated fat 18g
Carbohydrates 46g
Sodium 744mg
Fiber 9g
Protein 9g
Cholesterol 1mg

Fried Eggplant and Cauliflower Sandwiches

3 sandwiches
Servings
Prep time: Cook time: Total time:

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

Directions

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.

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