Gaji hobak muchim (grilled eggplant and zucchini)

Ingredients

• 1 medium size Korean/Asian eggplant (about 8 ounces)
• 1 medium size zucchini (about 8 ounces)
• 1/2 teaspoon salt
• cooking oil
• 1 scallion, finely chopped
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon roasted sesame seeds
• pinch pepper
• 2 teaspoons gochugaru - optional for a spicy version (adjust to taste)
• 1 green or red chili pepper - optional for a spicy version

Instructions

1. 1

   Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.

2. 2

   Place the vegetables In a bowl, and sprinkle with salt (about 1/4 teaspoon for each vegetable). Let sit for about 20 minutes until wilted and some liquid has been released. Flip them over half way through. Discard the liquid.

3. 3

   Preheat a lightly oiled grill or grill pan over medium high heat. You can also use a large skillet. Grill the vegetable slices, for about two minutes per side, until cooked through and slightly charred with nice grill marks.

4. 4

   Add the seasoning ingredients and gently toss everything together.