1 small eggplant, peeled, halved lengthwise and cut into 1/4 inch slices
3 medium yellow squash, prepared same as above
vegetable oil for frying Taratour
1 garlic clove
1/2 teaspoon salt
1/3 cup tahini
1/3 cup lemon juice
1/2 cup cold water
pitas cut into wedges
Lightly salt both sides of eggplant and squash slices. Layer them on paper towels and cover with another layer of paper towels. Set aside for an hour to drain. Pour oil to a depth of 1/4-inch in a heavy skillet and heat till hot but not smoking. Working in batches, add eggplant and squash and fry over medium heat till golden brown. Remove and drain on paper towels. Add more oil if necessary. Arrange eggplant and squash or on a serving platter and lace with taratour. Surround with pita wedges.
Chop the garlic in a food processor and add salt. Place all the remaining ingredients into the processor and blend until smooth, scraping down the sides of the bowl at intervals. Serve as a dip or a dressing for raw or cooked vegetables.