Pan-grilled Eggplant and Zucchini Salad

1. 1

   Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.

2. 2

   Mix together the oil, vinegar, and garlic, and season with salt and pepper.

3. 3

   Preheat a ridged grill pan over high heat.

4. 4

   Brush the zucchini with a little olive oil, and season with salt and pepper.

5. 5

   Cook the zucchini, turning once, about 3 minutes, until tender.

6. 6

   Transfer to a large bowl.

7. 7

   Rinse the eggplants and pat dry with paper towels.

8. 8

   Brush the eggplants with olive oil and cook for about 5 minutes, turning once.

9. 9

   Transfer to the bowl, add the dressing, and mix.

10. 10

    Stir in the mint leaves.

11. 11

    Let stand for at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.