Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)


I know I should be posting fall recipes by now, but I thought I’d share this grilled vegetable side dish with you while summer vegetables are still around (though disappearing quickly). I made the dish with the last eggplant I picked from my garden today and a zucchini I had in the fridge. I’ve previously posted eggplant and zucchini side dishes, such as gaji namul, gaji bokkeum and hobak namul, which involve different cooking techniques. Grilling is another method I use often. It gives the vegetables an excellent texture while adding a bit of a charred taste. Lightly dressed, these grilled vegetables are simple and delicious!
    

Ingredients:
For the vegetables:
1 medium size Korean/Asian eggplant (about 6 ounces)
1 medium size zucchini (about 6 ounces)
about 1 teaspoon salt
2 teaspoons vegetable oil
For the seasoning:
1 scallion, finely chopped
1/2 teaspoon minced garlic
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon vinegar (or lemon juice)
1/2 teaspoon roasted sesame seeds
pinch pepper

Cut the eggplant and zucchini crosswise into about 1/4-inch thick pieces. Sprinkle with salt (about 1/2 teaspoon for each vegetable). Let sit for about 15 minutes until wilted and some liquid has been released. 




Pat the eggplant and zucchini pieces dry with a paper or kitchen towel. Coat them with two teaspoons of vegetable oil.   






Preheat a lightly oiled grill or grill pan. Grill the vegetable pieces, for a minute or two, until cooked through and slightly charred with nice grill marks.   




Add all remaining ingredients and gently toss everything together. 

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Comments

  1. hello,:) love the beautiful photoes you have :), delicious recipe

  2. Gorgeous pictures and delicious dish! Great seasoning and of course grilled always hit the spot! Have a lovely day and thanks for sharing!

  3. zucchini are healthy especially when cooked on a grill. We have been eating a lot of them before when I was a child, but nowadays my kids and my husband don’t like them that much. I will however try your recipe for myself.

  4. butterfingers says:

    Dear Hyosun Ro,
    I love this dish of yours. Love the taste, the texture, the smell. Two of us finished the whole plate in seconds. Thanks.

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