Vegetable platter with fried eggplant, zucchini and cauliflower

COOK IT AT HOME

Vegetable platter with fried eggplant, zucchini and cauliflower

This complete vegetarian plate keeps the menu’s fried vegetables alongside rice, garlic potatoes, two salads, hummus and bread. Shallow frying is used in batches so each vegetable cooks at its own pace. It is a substantial home meal, so modest portions of each component make more sense than treating every side as a full serving.

Makes

4 generous servings

Prep

40 minutes

Cook

50 minutes

Additional time

20 minutes eggplant salting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 medium eggplant, cut into ½-inch rounds
• 2 zucchini, cut into ½-inch rounds
• ½ large cauliflower, cut into small florets
• 1 teaspoon fine salt for eggplant, plus 1 teaspoon for the meal
• 1 cup neutral oil for shallow frying, plus more only if pan needs replenishing
• 1 lb potatoes, diced ¾ inch
• 4 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 cup basmati rice, rinsed
• 1½ cups water
• 2 cups shredded cabbage
• 3 cups chopped romaine
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• 4 tablespoons lemon juice, divided
• 1 teaspoon sumac
• 1 cup prepared hummus
• 5 small pita breads

Step-by-step method

1. Sprinkle eggplant with 1 teaspoon salt and leave in a colander 20 minutes. Rinse briefly and dry thoroughly. Dry zucchini and cauliflower as well; wet vegetables splatter in hot oil.
2. Heat oven to 425°F. Toss potatoes with 2 tablespoons olive oil and ¼ teaspoon meal salt. Roast 30–35 minutes, turning once; add garlic for the final 5 minutes. Tear one pita into pieces and toast on a separate tray for 4–6 minutes, watching closely.
3. Bring rice, water and ¼ teaspoon salt to a boil. Cover and cook on low 15 minutes, then rest covered 10 minutes. Meanwhile toss cabbage with 1 tablespoon lemon juice, ½ tablespoon olive oil and ⅛ teaspoon salt.
4. Combine romaine, cucumber, tomatoes and parsley. Mix remaining 3 tablespoons lemon juice and 1½ tablespoons olive oil with sumac and remaining ⅜ teaspoon salt, reserving this dressing for the fattoush.
5. Heat neutral oil to 350°F in a heavy skillet, no more than one-third full. Fry cauliflower in small batches for 5–7 minutes until tender, zucchini 2–3 minutes per side, and eggplant 3–4 minutes per side. Keep oil near 350°F between batches, drain on a rack or paper towels, and never leave the pan unattended.
6. Warm remaining four pitas. Toss fattoush with its dressing and toasted pita just before eating. Divide rice, potatoes, fried vegetables, both salads and hummus between plates. Serve promptly so the vegetables keep their browned surfaces.

Helpful tips & substitutions

• For a lighter home variation roast the vegetables on separate trays at 425°F with a measured coating of oil, but the texture will differ from the fried menu combination.
• Cut cauliflower florets small enough that their stems cook before the surface darkens.
• Check hummus and bread ingredients if serving a strictly vegan meal.

Storage & make-ahead

Refrigerate cooked vegetables, potatoes and rice in shallow containers within 2 hours and use within 3–4 days. Reheat to 165°F in an oven for better texture. Keep salads and hummus cold and separate.

How to serve it

Serve with lemon wedges or a small amount of tahini sauce if desired.