Wash the cauliflower and separate individual florets.
Peel and thinly slice the potatoes.
Cut off the stalk of the zucchini. Cut the zucchini lengthwise into slices.
Cut off the stem of the aubergine and slice the aubergine. Then salt the cut surfaces of the aubergine lightly and let it stand for about 5 minutes. The aubergine leaves a little water. Then dab this water with kitchen paper.
Heat the oil in a pot or deep frying pan to approx. 170 °C and fry the vegetables for approx. 5 minutes, turning them over. Then drain the vegetables on kitchen paper and lightly salt them.
Serve Makali with flat bread, tahini sauce, fresh mint, parsley, olives etc.