First prepare the kyopolou. Eggplants and clean the seed pods are roasted and peeled. Finely chopped and ground into a paste. The kyopolou seasoned with crushed garlic, salt, vinegar and sunflower oil to taste and allow to stand for 1 hour. Courgettes are scraped, cut in two lengthwise, carve like boats and fry in heated sunflower oil. Once you drain the fat and poizstinat, filled with kyopolou. Sprinkle with chopped dill.