Halve the melanzane, cut into 5 mm thick slices, season with salt. After half an hour, rinse, dry and steam in half of the oil at low temperature for 10-15 min until soft. Cool.
Cut peppers very, mix with crushed garlic, juice of one lemon, remaining oil, herbs and yogurt. Dress the melanzane, season with pepper, pour sauce over, refrigerate, sprinkle with walnuts.
Serve with white bread
Tip: Use regular or light yogurt as needed!
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