Slice eggplant and zucchini into half inch-thick slices lengthwise. Salt on both sides and let them sit for 5-10 minutes.

Preheat the oven to 450°F (225°C), or, even better, set oven to broil.

Use paper towels or a clean kitchen towel to pat zucchini and eggplant until dry on surface.

Place the slices on a baking sheet lined with parchment paper. Brush olive oil on top and season with pepper.

Bake (or broil) for 15-20 minutes or until golden brown on both sides, flipping once half way through. You can also fry the vegetables in a large skillet or cook on a grill.

When done, place on a serving platter. Drizzle olive oil and freshly-squeezed lemon juice on top.

Serve with cheese cubes, almonds, olives, mayonnaise or crème fraiche and leafy greens.