Maqali (fried vegetables)

Ingredients

• 1/2 a small eggplant ((aubergine))
• 1 zucchini ((courgette))
• ½ a cauliflower
• 2 medium potatoes
• Salt
• Vegetable oil

Instructions

1. 1

   Wash the vegetables and pass the zucchini and eggplant through the 2mm blade in the food processor. Lay them out onto a wide tray and sprinkle with salt.

2. 2

   Divide the cauliflower florets into small bitesize chunks, removing the thick stem. Sprinkle with salt and lay on a tray

3. 3

   Leave the zucchini, eggplant and cauliflower out for a few hours, ideally in direct sunshine, and blot out any moisture with paper towels.

4. 4

   Peel and slice the potatoes into thin rounds and slice lengthways again into fries no more than 5mm thick.

5. 5

   When you are ready to fry, pour enough vegetable oil into a deep stainless steel pan (approximately ¾ full) and heat up the oil on medium-high heat

6. 6

   Place one potato chip into the oil and when it begins to sizzle well, fry the potato chips until golden

7. 7

   Then fry the zucchini and cauliflower before the eggplant in batches (do not overcrowd the pan). Transfer to plates lined with paper towels to drain extra oil.

8. 8

   Enjoy as part of a mezze selection or in a wrap with tomatoes, pickles, tahini sauce and hot sauce.