# Gaji hobak muchim (grilled eggplant and zucchini)

Cuisine: korean · Time: 10 minutes · Servings: 4

## Ingredients

- 1  medium size Korean/Asian eggplant (about 8 ounces)
- 1  medium size zucchini (about 8 ounces)
- 1/2 teaspoon  salt
- cooking oil
- 1  scallion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon roasted sesame seeds
- pinch pepper
- 2 teaspoons gochugaru - optional for a spicy version (adjust to taste)
- 1   green or red chili pepper - optional for a spicy version

## Steps

1. Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.
2. Place the vegetables In a bowl, and sprinkle with salt (about 1/4 teaspoon for each vegetable). Let sit for about 20 minutes until wilted and some liquid has been released. Flip them over half way through.  Discard the liquid.
3. Preheat a lightly oiled grill or grill pan over medium high heat. You can also use a large skillet. Grill the vegetable slices, for about two minutes per side, until cooked through and slightly charred with nice grill marks.
4. Add the  seasoning ingredients and gently toss everything together.

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Source: koreanbapsang — https://www.koreanbapsang.com/gaji-hobak-muchim-grilled-eggplants-and/
Page: https://findfood.fun/vi/recipes/5710
Language: en (requested translation unavailable)