Hot Fried Vegetable Salad

Layla Al-ZaabiChef

Ingredients

• 1 large eggplant cut into medium-large cubes
  1 piece
• 6-7 small zucchini cut in half
  6 pieces
• 2 small potatoes cut into quarters
  2 pieces
• 6 cloves of garlic sliced
  6 cloves
• 2 tablespoons of olive oil
  2 tbsp
• Juice of 5 tomatoes + 2 tablespoons of ketchup + 1 teaspoon of sugar + salt
  5 pieces
• 1 hot green pepper
  1 piece
• Deep oil for frying the vegetables
  1
• 1/4 teaspoon of cumin
  14 tsp
• 1/4 teaspoon of curry
  0.3 tsp
• Black Pepper
  1
• Salt
  1
• 1 teaspoon of dried coriander
  1 tsp

Steps

1. 1

   First, we fry the vegetables in deep oil until they are browned, then we set them aside to drain the oil.

   Required Tools:

   Deep Fryer

   30 min
2. 2

   To prepare the sauce: heat the oil in a pot, then add the garlic and green pepper. Once we smell the garlic, add the tomato juice along with the spices and ketchup and 3/4 cup... adjust the salt, then add the fried vegetables and coriander, and let it simmer on low heat until the vegetables are cooked and the sauce thickens.

   Required Tools:

   🍳

   Pot

   30 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags