سلطة الجرجير مع المقالي

Peel the potatoes and cut them into cubes.

Peel the eggplant, sprinkle it with salt, and let it sit until it releases its liquid; then dry it with a kitchen towel.

Cut the eggplant into cubes.

Cut the samosa pastry into cubes.

In abundant oil, fry the potatoes, eggplant, and samosa pastry cubes until cooked; then remove them and let them drain in a colander.

Chop the lettuce and arugula and arrange them on a serving plate.

Pour some yogurt into a bowl and add lemon juice, cumin, chili flakes, salt, and a little garlic.

Combine all the ingredients in the serving plate.

Drizzle the dressing over the salad before serving.