Fried eggplant and zucchini

Ingredients for 4 servings:

• 1 large eggplant(s)
• 2 m.-large zucchini
• 1 large garlic clove(s)
• some oil for frying, neutral
• 1 bottle of olive oil for pickling, good
• a few stalks of rosemary
• some thyme stalks
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 35 minutes

Mediterranean starter with herbs and garlic

Wash the eggplant and zucchini. Trim the ends. Cut the eggplant into round slices about 0.5 cm thick, and the zucchini lengthwise into slices about 0.5 cm thick. Do not add salt! Heat a grill pan with 1 tablespoon of neutral oil. It should be hot, but not smoking. Then fry the eggplant slices and zucchini in several batches, turning once after each batch. Always check the heat and, if necessary, reduce the heat slightly and leave in the pan a little longer. If necessary, add a few drops of oil every now and then to prevent sticking. The vegetables should not be swimming in oil, however. Place some of the cooked vegetables in a shallow dish or bowl as the base. Drizzle with a little good olive oil, sprinkle with salt and freshly ground pepper, and garnish with a few sprigs of rosemary and thyme. Peel the garlic and use a truffle slicer to finely slice the vegetables over the vegetables. Simply add the next layer of vegetables on top and repeat until all the vegetables have been used up. Finish with a final layer of herbs, garlic, and olive oil. Cover everything with a lid and let it marinate for a few hours, preferably overnight. Try not to move the vegetables too much on one side of the grill pan, as this will ruin the beautiful pattern. To check the doneness, simply lift a piece and check how brown it is. If you like, you can drizzle a few drops of fresh lemon juice over the vegetables in addition to salt, pepper, olive oil, and garlic. In addition to rosemary and thyme, fresh herbs such as oregano or sage are also good for marinating.