Soy Glazed Eggplant and Zucchini

Hi, it is Monday and I am thinking about the week ahead. I love to make a meal plan so I know what we are going to have for breakfast,…

Soy glazed eggplant and zucchini

Hi, it is Monday and I am thinking about the week ahead. I love to make a meal plan so I know what we are going to have for breakfast, lunch and dinner. Sometimes I get a little excited and add some complicated dishes to my week and when the day comes, I wish I opted for something less adventurous. This soy-glazed eggplant and zucchini dish is exactly that – simple and delicious!

Two bowls of eggplant and rice dish

Eggplant Health Benefits

I love eggplant for its unique taste and texture. It is a great substitute for meat if you are vegan or vegetarian. Eggplants are very nutrient-dense food. They contain a good amount of vitamins, minerals and fibre in only a few calories. It is incredible, but one cup of eggplant contains only 20 calories!!

Eggplants are also high in the antioxidant – anthocyanin that is believed to reduce cellular damage. Because of their high fiber content, eggplants are excellent in reducing blood sugar levels and promoting weight loss (assuming you are trying to lose some weight of course). The list of eggplant’s health benefits goes on and on. The bottom line is, eggplants are really good for you and are incredibly delicious.

What about the health benefits of zucchini?

Did you know that zucchini or courgette, comes from the same family as melon and cucumber and so it is technically a fruit and not a vegetable? Zucchinis are packed with vitamins and nutrients and are especially rich in Vitamin A which supports our vision and immune system. By eating just one cup of zucchini you will get 40% of the required daily intake of Vitamin A. Quite incredible!!

Like eggplant, zucchinis are high in antioxidants and offer protection against some types of cancer. It also helps to stabilise your blood sugar level and reduce the risk of type 2 diabetes. Zucchinis are rich in water and fiber and meals that contain zucchini will leave you with a feeling of satiety for longer.

Last but not least, zucchinis are rich in the antioxidants lutein and zeaxanthin, as well as vitamin K and magnesium, which support the strength of our bones.

As you can see, today’s soy-glazed eggplant and zucchini dish is basically a super-food and I can’t wait to share it with you.

LETS MAKE SOY GLAZED EGGPALNT AND ZUCCHINI

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Soy glazed eggplant and zucchini

Soy-Glazed Eggplant And Zucchini


  • Total Time: 20 minutes
  • Yield: 2 1x

Description

Forget about take away! This Asian inspired dish is your new go-to mid-week lunch or dinner. With only 6 simple ingredients it will take you 20 minutes from start to finish.


Ingredients

Scale
  • 1 large eggplant ((cut into chunks))
  • 1 medium size zucchini ((cut into chunks))
  • 2 cm fresh ginger ((minced or grated))
  • 4 tbsp. extra virgin olive oil
  • 1 tsp organic brown sugar ((or your favorite sweetener))
  • 2 tsp sesame seeds ((roasted))

Instructions

  1. Start by washing and cutting the eggplant into bite-sized chunks. Put it in a bowl, sprinkle it with salt and add some water, so that the eggplant is just covered. Leave it to soak.
    eggplant on a chopping board
  2. If you have time go ahead and generously sprinkle the eggplant with salt and set it aside without water. It will drain the water out of the eggplant, making it more tender, but firm. Plus it will need less oil when frying it. However if you are in a hurry it is fine just to skip this step.
  3. Now wash and cut the zucchini and grate ginger. Be careful with your fingers, ginger is hard to grate.
    Grated ginger
  4. In a small bowl mix the soy sauce and sugar until the sugar has disolved
    soy sauce with sugar
  5. Drain the eggplant and pat it dry with a clean kitchen towel.
    If you followed step #2, rinse your eggplant under running water and pat it dry.
  6. Heat oil in the wok over a medium-high heat.
  7. Add zucchini and fry them for a couple of minutes, until they get some nice color. Take out and put in a mixing bowl.
  8. Add a little more oil into the wok and now fry the eggplant. It will take about five to seven minutes. You can taste it to see if it is soft/firm depending on your preference.
  9. Add zucchini and ginger into the wok and mix it until the ginger is fragrant. Make sure not to burn it.
  10. Add the soy sauce and sugar mixture into the wok and mix well. Now add a splash of water and mix everything together to combine. Simmer for 1-2 minutes.
  11. Sprinkle with toasted sesame seeds and coriander leaves.
  12. You can serve it hot or cold. Enjoy!
    Two bowls of eggplant and rice dish

Notes

This dish is perfect as meal-prep. It will stay fresh in an airtight container or Mason jar in the fridge for up to 3-4 days. 

I like to serve it with some brown rice.

You can also add some chicken to this recipe. Simply fry some chicken thighs as you would do with the eggplant and zucchini.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: dinner, lunch, Side Dish
  • Cuisine: asian

Looking for more delicious, healthy, gluten-free recipes? Click here.

Did you make this recipe? 

Please let me know by leaving a comment below – it will make my day! You can also share a picture on Instagram with the hashtag #aisforappleau. Thank you!

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4 Comments

  1. This recipe looks absolutely delicious, Elena! I am a very big fan of eggplant but never have seen a recipe like this before. Love to find original recipes. Thank you for sharing. Julia

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