Cooking is really about playing a mix and match game. Last year, I paired eggplant and zucchini in a baked rice dish. The vegetables were first grilled, then placed over a bed of rice, covered with cheese and tomato sauce, before baking till piping hot. Now, exactly one year later, I have another idea to cook eggplant and zucchini.
Another thumbs up to Sonia, our Nasi Lemak Lover, for giving me the idea to add an Asian twist to this traditional French cuisine. With just eggplant and sweet soy sauce, she created an amazingly delicious dish. Simple and nice. And so, with borrowed ideas from two of my favorite food bloggers, here is my grilled eggplant and zucchini with kicap manis, or Asian-style Ratatouille.
My hubby, who is not really fond of eating eggplant and zucchini, commented that this is very delicious. He loves how the crispy Sakura shrimps, the sweet soy sauce and the grilled vegetables come together to give that aromatic flavourful bite.
1 yellow zucchini
1 green zucchini
(Note: try to get similar size and length for the above vegetables)
Sakura shrimps, fried till light brown and crispy
Chopped spring onion, chilies
Fried shallots, plus a little shallot oil
Sweet soy sauce (kicap manis)
Cooking oil, salt
1) Cut all vegetables to thin round disc. Soak the eggplants in salt water for a few minutes. Drain, then toss the eggplants with a little cooking oil and a small pinch of salt. Toss both the yellow and green zucchini with a little cooking oil and pinch of salt.
2) Heat a grilling pan on high heat. Sear the vegetables on both sides to lock in the moisture (You can also pan fry the vegetables using a frying pan).
3) Arrange the seared vegetables on a plate (I placed my ceramic plate on the hot cooking stove to keep the plate and vegetables warm).
4) Garnish with chopped spring onion, chilies and fried shallots. Drizzle sweet soy sauce (about 1 to 2 tbsp) and a little shallot oil over the vegetables.