Rafed English

Fried Vegetables

Origin: Syria, alebanon


* 1 Large potato, peeled
* 1 Medium eggplant, peel lengthwise leaving 1" stripes of peel intact
* 1 large or 2 medium zucchini
* 1/2 Head cauliflower
* 2 Medium tomatoes
* Vegetable oil
* Salt
* Fresh mint for garnish


Clean and prepare vegetables for frying. Cauliflower should be left in small florets. Cut zucchini and eggplant in 1/2" rounds and potato in 1/4" rounds. Soak eggplant in salt water for about 15 minutes and drain well before frying.

Fry potatoes in hot oil until tender and golden brown. Remove from frying pan and drain. Continue frying the rest of the vegetables until tender and and golden brown. Slice tomatoes and fry just before serving (or just serve it without frying).

This may be served hot or cold as desires. Arrange vegetables in rows on platter and garnish with springs of fresh mint. Salt entire platter just before serving.

This is often served for summer meals, and it is good accompanied with salad and Arabic bread.

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