Dry-Roasted Zucchini and Eggplant

Steps

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1. 1
   Slice the zucchini and eggplant diagonally into wide, even pieces without making them too thin.
   ▶ ≈0:23
2. 2
   Heat a non-stick pan over medium heat without adding any oil.
   ▶ ≈0:33
3. 3
   Place the zucchini in the hot pan and cook until both sides are golden brown. The high water content prevents burning.
   ▶ ≈0:42
4. 4
   Cook the eggplant slices in the same pan until golden on both sides. The dry-roasting method evaporates moisture and creates a chewy texture.
   ▶ ≈0:58
5. 5
   In a bowl, mix together the soy sauce, fish sauce, perilla oil, and perilla powder to make the sauce.
   ▶ ≈1:17
6. 6
   Add the roasted vegetables to the sauce and gently toss until all pieces are evenly coated.
   ▶ ≈1:28