Cut the top and bottom of the zucchini.

Cut the eggplant lengthways down the middle

Heat the grilling pan for around 2 minutes (medium heat).

Place one half of the eggplant facing down on a chopping board and make slices about 1cm apart.

Slice the skin off each end piece because it can be tough and hard to grill.

Place the strips of grilled eggplant on the grill and sprinkle a small pinch of salt over the top to help the excess water come out.

After a few minutes, using your tongs, pick up one of the strips and check the bottom. If it has started to brown and it has lines on it, you can turn it to the other side and do the same for all of them.

Turn each slice a couple more times until they become lightly golden and brown.

Remove the grill from the stove and place the strips of eggplant on to a chopping board.