| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Lebanese | Lebanese | 1 | Servings |
INGREDIENTS
| 1 | Potato, peeled | |
| 1 | Eggplant, *see note | |
| 1 | Zucchini | |
| 1/2 | Head cauliflower | |
| 2 | Tomatoes | |
| Vegetable oil | ||
| Salt | ||
| Fresh mint for garnish |
INSTRUCTIONS
1998 peel lengthwise leaving 1" strips of peel intact Clean and prepare vegetables for frying. Cauliflower should be left in small florets. Cut zucchini and eggplant in '/2" rounds and potato in '/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 golden brown. Slice tomatoes and fry just before serving. This may be served hot or cold as desired. Arrange vegetables in rows on platter and garnish with sprigs of fresh mint. Salt entire platter just before serving. This is often served for summer meals or during Lenten season. This is especially good accompanied with yogurt-cucumber salad and Arabic bread. Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 25,
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