Everything is better from a fryer! Especially zucchini, which gets crispy, and eggplant, which turns soft and melting. Fried vegetables are a summer treat (even if not so adapted to the temperature!), as vegetables are abundant and have a bit less water in them from the hot sun, and so they crisp and color better when fried.
- 18 ounces (500 g) eggplant
- 18 ounces (500 g) zucchini
- Vegetable oil, for frying
- 3 garlic cloves
- 2 tablespoons (28 ml) red wine vinegar or cider vinegar
- 2 tablespoons (40 g) debs el remmen (pomegranate molasses)
- Kamal Mouzawak
Half peel (in bands) the eggplant. Slice the eggplant and the zucchini into strips about 3/4 inch (2 cm) thick. Lay the strips out on a tray, season generously with salt, and let sit for a while so they can exude their water. (Traditionally they were laid out in the hot sun.) Dry them well with paper towels so that they do not spatter in the hot oil.
Heat vegetable oil in a deep pot over medium-high heat or in a deep fryer. First fry the zucchini until golden brown on both sides. Drain on paper towels. Then fry the eggplant until golden brown on both sides. Drain on paper towels. (Fry the zucchini before the eggplant, because the eggplant will change the taste of the oil.)
Crush the garlic, and divide in half. Mix one half with the vinegar, and drizzle over the fried zucchini. Mix the rest of the garlic with the pomegranate molasses, and drizzle over the fried eggplant. Serve straight away.