Sieve the flour onto a plate, and then dip the vegetables pieces into the flour until they are thoroughly coated.
Heat 1/4 inch oil in a frying pan. When it is hot fry the zucchini for around 8 minutes, until golden brown, and then transfer to a warm plate using a slotted spoon to drain off the excess oil.
Next, fry the eggplant in batches. When they are golden brown remove from the pan and add to the plate. When all vegetables have been fried, transfer to a warm plate and sprinkle with sea salt and black pepper. Serve with lemon wedges, and the garlic dip.
2 medium zucchini - halve down the middle. Then halve each half down the middle. Then cut these pieces lengthways.
1 large eggplant, sliced into 1/2 inch rounds
Sea salt and black pepper
Lemon Wedges to serve
Vegan garlic dip or sweet chilli sauce to serve (shop bought or home made)