How to cook
The eggplants are roasted whole on the grill or in the oven. Peel and slice the roasted eggplants.
Cut the zucchini into small cubes. Place them in a baking pan, season them with salt and drizzle them with olive oil. Bake them at 392°F (200 degrees) until they soften.
The roasted zucchini is mixed with eggplant. They are blended. Season with salt, finely chopped parsley, dill, olive oil and garlic.
Place balls of the vegetable dip in a plate. Around them are placed the sliced tomatoes and cucumbers. Garnish the salad with a slice of white cheese, a boiled egg and olives. The eggplant salad is decorated with a sprig of parsley and dill.
Enjoy this summer salad with zucchini and eggplant dip!