Instructions: *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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.