Wash the eggplant and cut into slices that are not too thick. Sprinkle with a little salt and let stand for half an hour.

In the meantime, finely chop the peppers, parsley and mint. Squeeze the two lemons and mix the juice with the chopped peppers and chopped herbs. A little salt can be added to the juice, but it doesn't have to be. If you want, you can of course also use a very hot pepper.

Cut the zucchini into slices. Pat the aubergine slices dry. Let the olive oil get hot in a non-stick pan.

Fry the zucchini and aubergine slices little by little and let them take some color. Then remove from the pan and drain on kitchen paper.

Arrange the zucchini and aubergine slices on a plate and pour a few spoons of lemon juice with herbs and hot peppers over them. They are also very nice to look at with a few red chilli flakes on top. These mezze can be served warm or cold and with a little flatbread or baguette.