Baked Zucchini and Melanzane

Clean the zucchini and cut lengthwise into 5 mm thin slices. Lay out the zucchini slices on a dish rack and season lightly with salt. Leave the salted slices to stand for about 1 hour, then dry them with kitchen paper. Treat the melanzane in the same way.

Preheat the oven to 200 degrees (gas 3, convection oven 180 degrees). Brush the tray with oil and let it get hot in the oven. Place a layer of zucchini slices on top of each other and sauté on the 2nd rack from the bottom for 6 minutes. Later turn the slices to the other side and sauté for another 6 minutes. Then, on the 2nd rack from the top, brown the zucchini under the broiler for about 1 minute. One after the other, sauté the remaining melanzane and zucchini ditto. Separately, place both types in 2 work bowls, let cool and cover. Cover the melanzane thinly with paradeis sauce (see following recipe) and add the remaining sauce. Cover the zucchini slices with dill curry sauce (see next but one recipe) and sprinkle with a few dill flowers. Serve with the remaining sauce.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins, and easy to digest – just the thing for a light meal!

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