Boil 1.5 liters of water.
Cut the handle of the eggplant and the zucchini. Cut both of them into 10-11 equal parts, long strips. (as you can see on the left)
First take zucchini in boiling water. It will be enough to boil 2-3 minutes. Take them off. Then boil eggplants the same way.
Get the boiled eggplant and zucchini on the paper towel.
Mix eggplant and zucchini with the corn flour.
Add 1/3 tea glass of vegetable/sunflower oil to fry the eggplant and zucchini in a small pan. Heat the oil over medium heat. Fry the eggplant and zucchini in the oil. Take them again on the paper towel and let the oil drains.
For Yoghurt Sauce; grate the garlic. Stir with yoghurt and adjust salt-pepper. (You can add chili pepper flakes if you would like)
Wash and dry arugula in cold water. Chop kapya pepper in any shape you want. Cut cherry tomatoes in half or four.
When you serve the salad, take it to a mixing bowl. Add 1 tbsp olive oil anda pinch of salt-pepper. Finally decorate with corn.
You can serve Crispy Finger Eggplant & Zucchini with yoghurt sauce and salad.