15 minutes, 30 minutes marinade
2 eggplants, thinly sliced lengthwise
Salt and freshly ground black pepper, to taste
2 tbsp extra virgin olive oil, plus more for brushing
1 tbsp balsamic vinegar
2 cloves garlic, peeled and chopped
4 small zucchinis, trimmed and sliced
Mint leaves, to garnish
Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.
Mix together the oil, vinegar, and garlic, and season with salt and pepper.
Preheat a ridged grill pan at "high" setting.
Brush the zucchini with a little olive oil, and season with salt and pepper. Cook the zucchini, turning once, about 3 minutes, until tender. Transfer to a large bowl.
Rinse the eggplants and pat dry with paper towels. Brush the eggplants with olive oil and cook for about 5 minutes, turning once.
Transfer to the bowl, add the dressing, and mix. Stir in the mint leaves. Let stand for at least 30 minutes before serving.