Peel the melanzane in strips, cut them into slices, sprinkle with salt and soak them in salted water for half an hour so that they lose their bitterness.
both sides become rosy.
Remove from the frying pan and place on a serving plate.
Cut the tomatoes and peppers in half and roast them lightly in the same frying pan until they become translucent. Place next to the melanzane.
Peel the zucchini, season with salt and set aside for 1, 5 hours.
In a plate, mix the flour and the water and dip the zucchinis in this mixture. Put them in the frying pan and roast them very well. Put them back on the plate.
Mix the yogurt with the water and salt and put on the vegetables form.The yogurt can be added to the yogurt as you like.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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