Summer vegetables from the garden always inspire me to try new recipes. This Asian-inspired dish was absolutely delicious! It was packed with flavor and paired perfectly with the cod I served alongside it. The savory sauce caramélisée the vegetables beautifully, giving them a rich, glossy finish. My garden fresh Vietnamese coriander and scallions added incredible depth to every bite. Serve over rice and maybe tofu as a vegetarian option.

Glazed Eggplant & Zucchini

Time: 45 minutes
Serves 2
Ingredients:
1 medium zucchini (cut in half lengthwise and cut into 4 segments)
1 Japanese eggplant (cut similar to the zucchini)
Kosher salt
1 tablespoon chili paste
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon toasted sesame oil
2 garlic cloves crushed
1/3 cup olive oil
3 scallions trimmed thinly

Place the eggplant in a colander and sprinkle generously with salt. Toss to coat evenly, then let it sit for 30 minutes to draw out excess moisture.
Meanwhile, in a small bowl, whisk together the chili paste, soy sauce, brown sugar, sesame oil, and garlic. Set aside.
I used a wok for this recipe, but any large nonstick skillet will work. Heat the olive oil over medium heat. Once the oil is hot, add the scallions and cook, stirring frequently, until they are crispy and evenly browned.
Using a slotted spoon, transfer the scallions to a paper towel-lined plate to drain.
Carefully remove the skillet from the heat and pour the hot oil into a glass measuring cup.
Return the skillet to medium heat and add 2 tablespoons of the reserved scallion oil. Once the oil begins to shimmer, add the zucchini. Cook, turning occasionally, until browned on all sides.
Remove the zucchini and place it on a paper towel-lined plate.
Add the eggplant to the skillet, skin-side up, and cook until browned. (If using tofu, add it at this stage.)
Turn off the heat and pour in the reserved soy sauce mixture. Toss everything together until the vegetables are evenly coated and the sauce begins to caramelize.
Arrange the vegetables on a serving plate and garnish with the crispy fried scallions.
Serve immediately.
To store leftovers, transfer to an airtight glass container and refrigerate for 3–5 days.

Bon Appétit 🧡