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.
Recipe type: Very Vegetarian Lunches
Serves: 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
- 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.
Notes
Tasty Tip
If you like the taste of mint, try adding some freshly chopped mint to the sandwich before serving.
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
[shopeat_button]