Ingredients
| deli dip Zahtar |
| Eggplant |
| Zucchini |
| Paprika |
| Salt |
Preparation
1 | Cut the eggplants into slices, salt on both sides and leave to stand on kitchen roll for 10 minutes so that the water is removed. |
2 | Drain salt and water. |
3 | Cut the zucchini into slices and peppers into pieces. |
4 | Roast the vegetables in a pan, salt and sprinkle with Zahtar. |
Why don't you try it? deli dip is available here: 
