Zucchini and Eggplant Salad

• 3 medium zucchini
• 1 eggplant, peeled into strips
• 1/4 cup extra virgin olive oil
• 2 small garlic cloves finely chopped
• 2 tablespoons chopped parsley
• ¼ teaspoons salt or to taste

Cut the zucchini and eggplant into thin strips.

Place them in a colander and sprinkle salt all over to help drain liquid from them. Pat dry with paper towels.

Heat up a large, non-stick griddle or pan on medium-high heat. Add 2 tablespoons of olive oil and toast the zucchini and eggplants for about 3 minutes on each side, until they get brown marks and soften a little.

Prepare the dressing by whisking the rest of the ingredients together. 

Pour the dressing over grilled zucchini and mix well. Serve warm or cold.