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:
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
1/2 teaspoon sugar
1 teaspoon vinegar (or lemon juice)
1/2 teaspoon roasted sesame seeds
pinch pepper
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.
I love this dish of yours. Love the taste, the texture, the smell. Two of us finished the whole plate in seconds. Thanks.