500g eggplant, sliced into lengths
500g zucchini, sliced into lengths
100ml olive oil
5 tbsp red wine vinegar
1 tbsp sugar
1 tbsp garlic infused oil
bunches mint and parsley, roughly chopped
Serves - 4
Brush the eggplant and zucchini on both sides with a little olive oil mixed with the garlic infused oil; you will need about 5 tbsp.
Griddle, barbecue or grill the eggplant and zucchini slices until lightly browned on both sides.
Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the eggplant and zucchini slices.
Just before serving, scatter the herbs over the eggplant and zucchini.
Recipe adapted from: Good Food