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.
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.
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.
Now wash and cut the zucchini and grate ginger. Be careful with your fingers, ginger is hard to grate.
In a small bowl mix the soy sauce and sugar until the sugar has disolved
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.
Heat oil in the wok over a medium-high heat.
Add zucchini and fry them for a couple of minutes, until they get some nice color. Take out and put in a mixing bowl.
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.
Add zucchini and ginger into the wok and mix it until the ginger is fragrant. Make sure not to burn it.
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.
Sprinkle with toasted sesame seeds and coriander leaves.
You can serve it hot or cold. Enjoy!
Notes
This dish is perfect for 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.