Fried Eggplant & Squash with Taratour

This is a classic Middle Eastern mezze dish: sliced eggplant and yellow summer squash fried until golden brown and drizzled with taratour, a tangy tahini-lemon sauce that’s a staple across Lebanese and Syrian tables.

Salting the slices and letting them sit for an hour is the step that makes or breaks the frying. Salt draws out moisture from both vegetables, especially the eggplant, which acts like a sponge in the pan without this step. After draining on paper towels, the slices fry up crisper and absorb less oil.

Fry in batches over medium heat. Crowding the skillet drops the oil temperature and you’ll end up with soggy, oily slices instead of golden, crisp ones. The oil should be hot but not smoking before each batch goes in.

Arrange the fried slices on a platter, lace generously with taratour, and surround with pita wedges for scooping. This works as a warm appetizer or at room temperature as part of a larger mezze spread.

Kitchen Tips

• Pat the salted, drained slices dry with fresh paper towels before frying for maximum crispness
• Don’t skip the full hour of salting; 10 minutes won’t pull enough moisture from the eggplant
• Add more oil between batches as needed; eggplant absorbs oil quickly

Variations

• Add sliced zucchini alongside the squash for a three-vegetable platter
• Sprinkle with toasted pine nuts and chopped parsley for a traditional Lebanese garnish
• Serve with a side of garlic yogurt sauce instead of or alongside the taratour