Mediterranean🥬 Vegetables

Mediterranean Fried Vegetables Platter

Name: Mediterranean Fried Vegetables Platter
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 1 kg Italian eggplants; ~1½ tsp salt; 2 cups vegetable or canola oil; 500 g tomatoes; 2 tbsp extra virgin olive oil; ½ tsp salt; ~1 tsp tomato paste; 2 garlic cloves; 2 kg cauliflower; 3 liters water; 1 tbsp salt; 3 cups vegetable or canola oil; 1 kg russet potatoes; ~1½ tsp salt; 3 cups vegetable or canola oil; ¼ cups tahini; ¼ cups fresh lemon juice; 1 garlic clove; ¼ tsp salt; 2 tbsp water

⏱ 90 min

A classic Mediterranean platter of fried vegetables including eggplant, tomatoes, cauliflower, and French fries, served with tahini sauce. Salted and drained eggplant is fried until golden, fresh tomatoes are cooked down in olive oil until thick, cauliflower is blanched then fried, and potatoes are twice-fried for perfect texture.

Adapted from a video by Suha's Dishes

طريقة تحضير المقالي بكل التفاصيل French fries, Fried eggplant, cauliflower and tomatoes

Watch on YouTube

Ingredients

Italian eggplantsabout 6 eggplants, trimmed, peeled, and sliced into 1 cm thick rounds1 kg
saltfor salting eggplant~1½ tspest.
vegetable or canola oilfor frying eggplant2 cups
tomatoespeeled and diced into medium pieces500 g
extra virgin olive oilfor cooking tomatoes2 tbsp
saltfor tomatoes½ tsp
tomato pasteoptional, add if tomatoes lack acidity~1 tspest.

Steps

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1
Prepare the eggplants by removing the stem and peeling according to preference. Slice into approximately 1 cm thick rounds.
2
Place eggplant slices on a wire rack over a baking sheet, sprinkle salt generously on both sides, and let sit for 1 hour to drain liquid. This reduces oil absorption during frying.
3
Cook the tomatoes by heating olive oil over high heat, adding peeled diced tomatoes and salt, then covering and simmering on low heat for about 10 minutes until thick. Remove from heat and stir in minced garlic, cover, and set aside.
4
Pat the eggplant slices dry with paper towels. Heat oil in a large wide pan and fry eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to absorb excess oil. Repeat until all eggplant is fried.
5
Blanch the cauliflower by bringing 3 liters of salted water to a boil, adding half the cauliflower florets, and cooking for 1 minute after the water returns to a boil. Transfer to a colander. Repeat with the remaining cauliflower. Allow to cool.
6
Prepare the tahini sauce by whisking tahini, lemon juice, and minced garlic with salt in a small bowl until combined. Add water gradually while mixing to reach desired consistency.
7
Fry the blanched cauliflower florets in hot oil until golden brown on both sides, working in batches. Transfer to a paper towel-lined plate to absorb excess oil.
8
Prepare the potatoes by peeling, rinsing, and cutting into 1 cm thick sticks. Immediately place in water to prevent browning. Transfer half the potatoes to a colander, pat dry, sprinkle with salt, and toss.
9
First fry: Heat oil and fry half the potatoes for about 5 minutes until halfway cooked. Transfer to a plate to cool. Repeat with the remaining potatoes.
10
Second fry: Once the first batch has cooled, fry it again until evenly golden brown on all sides. Transfer to a paper towel-lined plate. This two-step method improves flavor and allows for advance preparation.

Mediterranean Fried Vegetables Platter

Ingredients

Steps

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