Scordalia

Cut the washed melanzane and zucchini into slices about 1/2 cm. Thick slices, season with pepper, season with salt and dust with flour. Bake in hot oil until done.

Soak bread briefly in water, remove and squeeze. In a cutter grind garlic, a little bit of oil and nuts and mix with the bread. Add the remaining oil, vinegar and juice of one lemon. Season with salt and stir with a little water to make a sauce that is not too solid. Pour over the drained, hot vegetables and serve on the spot.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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