Wash the eggplant and zucchini. Cut off the ends. Cut the aubergine into approx. 0.5 cm thick round slices, the zucchini lengthways into approx. 0.5 cm thick slices. Do not salt!
Heat a grill pan with 1 tablespoon of neutral oil. It should get hot, but not smoke. Then fry the aubergine slices and the zucchini in several runs and turn each time. Always control the heat and if necessary switch it down a little and leave it in the pan a little longer. If necessary, keep adding a few drops of oil so that nothing sticks. However, the vegetables should not float in oil.
Place some of the finished vegetables in a flat dish or bowl as a base. Drizzle with a little good olive oil, sprinkle with salt and freshly ground pepper and top with a few sprigs of rosemary and thyme. Peel the garlic and use the truffle slicer to slice a few fine slices over the vegetables. Simply put the next vegetable layer on top and do the same until all the vegetables are used up. Finally, there is a last layer of herbs, garlic and olive oil.
Close everything with a lid and let it steep for a few hours, preferably overnight.
If possible, the vegetables should not be moved as much on one side in the grill pan, otherwise the beautiful pattern will be destroyed. In order to determine the cooking point, simply lift a little and check the degree of browning.
If you like, you can drizzle a few drops of fresh lemon juice over the vegetables in addition to salt, pepper, olive oil and garlic. In addition to rosemary and thyme, fresh herbs such as oregano or sage are also good for marinating.
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