Trim the ends of the eggplants and zucchini, then cut into 1cm thick slices lengthways.

Brush both sides of the slices with half of the olive oil. Season with the salt and pepper.

Fire up the bbq or a griddle pan and cook the eggplant and zucchini, turning once until they are golden on each side.

Place the slices in a serving dish.

Heat the remaining olive oil in a small pan and add the garlic. Fry until it is golden.

Add the erthyritol and red wine vinegar, bring to the boil, then pour over the vegetables.

Scatter the mint and parsley over the vegetables.

Eat and enjoy!