Fried Zucchini and Eggplant Slices

Ingredients

• 2 medium eggplants
• 4 medium zucchinis
• Salt
• 6 tbsp extra virgin olive oil
• Pepper (freshly ground)
• 6 stems fresh thyme

Instructions

1. 1.

   Clean, wash, and slice the eggplants and zucchinis. Sprinkle the eggplant slices generously with salt, let them rest for 15 minutes, then rinse under cold water and pat dry with paper towels.

2. 2.

   Heat 3 tbsp olive oil in a pan over medium heat and fry the eggplant slices for 2–3 minutes on each side until golden brown. Add more oil if needed, turning frequently to avoid darkening one side. Drain on paper towels and season with salt and pepper.

3. 3.

   In a second pan, heat the remaining olive oil over low heat and fry the zucchini slices, turning often so they don’t darken too much on one side. Season with salt and pepper.

4. 4.

   Arrange the cooked zucchini and eggplant on a plate, season generously with pepper, then sprinkle fresh thyme leaves over the vegetables. Serve warm or at room temperature.