into thin slices. Place in a colander and sprinkle with salt. Allow to
stand 15-20 minutes. Using a vegetable peeler, slice zucchini thinly;
set aside. Wash eggplant and pat dry with absorbent paper. Brush both
sides of eggplant lightly with olive oil and place on a baking tray.
Cook under a preheated grill 3 minutes on both sides or until lightly
browned. Set aside until cool. Place eggplant, zucchini, oil, coriander,
juices and pepper in a bowl and toss to combine. Serve salad as an
appetizer or as a side salad to a main meal.