Empty My Fridge
Deep Fried Cauliflower & Eggplant with Tarator Sauce
Ingredients
- Cauliflower1 head
- Eggplant2
- Cornstarch2 tbsp
- Garlic powder½ tsp
- Onion · flakes½ tsp
- Salt1 tsp
- Paprika · ground¼ tsp
- Black pepper · ground¼ tsp
- Tarator
- Tahini½ cups
- Lemon½ cups
- Garlic · crushed1
Instructions
- Cut the eggplants into thick strips, toss them generously with salt and leave for 30 to 60 minutes to draw out liquid. Pat dry with paper towel.
- In a large bowl, combine the cornstarch, garlic powder, onion flakes, salt, paprika and black pepper.
- Toss the cauliflower florets and eggplant strips in the seasoning until evenly coated.
- Heat the frying oil to about 190°C.
- Whisk together the tahini, lemon juice, garlic and salt for the tarator. Add water a little at a time until smooth and pourable.
- Fry the cauliflower and eggplant in small batches until golden brown and crispy, without overcrowding the pan.
- Drain on paper towel and serve straight away with the tarator.
Summarized from The Lebanese Plate's video. Watch it for the details.
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