Pan-Seared Eggplant and Zucchini in Sweet and Sour Sauce

Steps

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1. 1
   Trim the stem and bottom of the eggplant, then cut in half, cut in half again, and cut in half once more to create 8 lengthwise wedges.
   ▶ ≈1:30
2. 2
   Fill a bowl with water and add salt (about 1/2 tsp) to create salted water. Soak the eggplant wedges for about 5 minutes to remove bitterness and prevent excessive oil absorption.
   ▶ ≈1:49
3. 3
   Trim the ends of the zucchini, cut in half, cut in half again, and cut in half once more to match the eggplant's wedge shape.
   ▶ ≈2:31
4. 4
   Add the zucchini wedges to the same salted water with the eggplant to remove any bitterness.
   ▶ ≈2:59
5. 5
   Rinse the shiso leaves and pat dry with paper towels. Remove the stem, roll up the leaves, cut in half, then julienne into thin strips.
   ▶ ≈3:12
6. 6
   Mix together the soy sauce, mirin, oyster sauce, sugar, and grated garlic in a bowl. Set aside the vinegar for later.
   ▶ ≈3:44
7. 7
   Remove the eggplant and zucchini from the salted water and pat completely dry with paper towels. Drizzle with vegetable oil and toss to coat evenly.
   ▶ ≈4:12
8. 8
   Arrange the vegetables in a frying pan with eggplant skin-side down. Pan-sear over medium heat for about 2 minutes, then flip and continue cooking. Turn occasionally to ensure even browning, cooking for about 5 minutes total until the eggplant is tender and zucchini is cooked through.
   ▶ ≈4:46
9. 9
   Pour the prepared sweet and sour sauce over the vegetables and gently toss to coat evenly.
   ▶ ≈6:00
10. 10
    Add the vinegar and roasted sesame seeds and toss gently to combine. Transfer to a serving plate and garnish with julienned shiso leaves to finish.
    ▶ ≈6:06