MIXED FRIED VEGETABLES (Turkish, Vegan, Vegetarian)


 


 




Ingredients  ( 2 servings )


2 medium eggplants     2 medium zucchini     6 long green Italian peppers


Salt     Vegetable oil for frying


Optional: 2 medium carrots


Serving suggestion: Serve with yogurt, garlic yogurt or vegan yogurt

 




Instructions


1.  Peel the eggplants in stripes. Cut each eggplant widthwise into 2 pieces. Slice each piece lengthwise into ½ inch (1 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel.


2.  Peel and cut the zucchini and carrots (if using) the same way.


3.  Wash and dry the green peppers.


4.  Heat the vegetable oil. The oil should be very hot but not smoking.


5.  Fry the zucchini, carrots (if using) and the eggplants in that order. Finally fry the green peppers.  Turn the vegetables when one side is done for even frying.  Do not poke the vegetables with a fork. The vegetables should be brownish when done.  Put them on a paper towel.


6.  Take the vegetables to a serving plate, sprinkle with salt and serve with yogurt, garlic yogurt or vegan yogurt.

 

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