Gaji Hobak Muchim

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Lightly seasoned with a soy sauce based sauce, this grilled eggplant and zucchini side dish is simple and delicious!

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Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.

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Place the vegetables In a bowl, and sprinkle with salt. Let sit for about 20 minutes until wilted and some liquid has been released. Flip them over half way through. Discard the liquid.

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Preheat a lightly oiled grill or grill pan over medium high heat. Grill the vegetable slices, for about two minutes per side, until cooked through and slightly charred with nice grill marks.

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Add the seasoning ingredients and gently toss everything together.

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Enjoy!

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About Hyosun

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