Pan-grilled Eggplant and Zucchini Salad

Ingredients

• 2 eggplants
• thinly sliced lengthwise
• Salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• plus more for brushing
• 1 tbsp balsamic vinegar
• 2 garlic cloves
• peeled and chopped
• 4 small zucchini
• trimmed and sliced
• Mint leaves
• to garnish
• Ridged grill pan

Instructions

1. Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.
2. Mix together the oil, vinegar, and garlic, and season with salt and pepper.
3. Preheat a ridged grill pan over high heat.
4. Brush the zucchini with a little olive oil, and season with salt and pepper.
5. Cook the zucchini, turning once, about 3 minutes, until tender.
6. Transfer to a large bowl.
7. Rinse the eggplants and pat dry with paper towels.
8. Brush the eggplants with olive oil and cook for about 5 minutes, turning once.
9. Transfer to the bowl, add the dressing, and mix.
10. Stir in the mint leaves.
11. Let stand for at least 30 minutes before serving.