Wash and slice your vegetables.
Salt them and set them in strainers to drain. Heat the oil in
a skillet. Starting with the potatoes, fry the slices until
brown then turn them over and brown the other side. Proceed
with the zucchini, eggplants and green peppers in the same
way. Removing the vegetables from the skillet to paper towels
Garlic Sauce / Skorthalia
Mix all the ingredients together,
blending until the sauce is smooth. If you find that it is too
thick or prefer a thinner version, use a bit of water to get
the consistency that you like.
The skordalia sauce is excellent with fish too. Have lots of
crusty bread around when serving this dish and make sure that
everyone gets at least a taste of the garlic sauce or else
they will have to suffer the diners’ ‘garlic breath’.