Preparation :
Peel the eggplants in lengthwise
strips at 1 1/2 cm intervals, then cut either in circles or in long slices.
Sprinkle salt over and place the eggplants in salted water for half an hour to
drain off theri bitter juices. Squeeze each eggplant before putting into hot
oil. Fry bith sides, drain away excess oil and place on a serving plate. Cut the
tomatoes accross into halves, and place them in the frying pan along with the
whole peppers.
Cook for
about 2 minutes until they are sauteed, remove from the pan and arrange around
the eggplants on the plate. Scrape the skin of the punpkins until their green
parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour
and water into a bowl and blend together. First place the zuccini in flour-water
mixture and then into th ehot oil.
Fry
until both sides are golden. Place them with the eggplants and peppers. Mix
water and yoghurt, pour over the fried vegetables ( if desired, crushed garlic
can be added to the yoghurt). |