{"id":8346,"date":"2025-10-05T20:04:43","date_gmt":"2025-10-05T20:04:43","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8346"},"modified":"2026-01-01T19:14:56","modified_gmt":"2026-01-01T19:14:56","slug":"korean-spiced-eggplant-and-zucchini-with-crispy-scallions","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/korean-spiced-eggplant-and-zucchini-with-crispy-scallions\/","title":{"rendered":"Korean Spiced Eggplant and Zucchini with Crispy Scallions"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Korean Spiced Eggplant and Zucchini with Crispy Scallions<\/span><\/h2>\n
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This vibrant Korean-inspired dish celebrates the art of transforming humble vegetables into something extraordinary with gochujang, Korea\u2019s beloved fermented chili paste. Gochujang has been a cornerstone of Korean cuisine for centuries, traditionally aged in earthenware pots called onggi, to develop its complex, umami-rich flavor that balances heat and sweetness. <\/span>
<\/div>The dish showcases two nutritional powerhouses: eggplant and zucchini. Eggplant brings impressive antioxidant properties, particularly from nasunin in its deep purple skin, which supports brain health and helps protect cells from damage. Its fiber content promotes digestive health while keeping you satisfied. Zucchini contributes vitamin C for immune support, potassium for heart health and a high water content that helps with hydration. The crispy scallions aren\u2019t just a garnish\u2014they\u2019re packed with vitamins A and K, and compounds that support immune function.<\/span><\/div>\n
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Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> to 4 (depending on accompaniments)<\/span><\/span><\/div>\n\n
Author: <\/span>Elizabeth Palmer Califano – Global Citizens Association<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bc<\/span> cup<\/span> avocado oil<\/span><\/li>
  • 4<\/span> scallions<\/span> ends trimmed, then sliced into 2-inch-long segments<\/span><\/li>
  • 2<\/span> zucchini<\/span> ends trimmed, then sliced into roughly 2-inch-long segments<\/span><\/li>
  • 1<\/span> eggplant<\/span> ends trimmed, then sliced into roughly 2-inch-long segments<\/span><\/li>
  • 2<\/span> Tbsp<\/span> gochujang paste<\/span><\/li>
  • 2<\/span> Tbsp<\/span> honey<\/span><\/li>
  • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
  • Rice<\/span> to serve (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a small bowl, whisk together the gochujang paste, honey and sesame oil.<\/div><\/li>
    • Heat a large skillet over medium heat. Add the avocado oil and the scallions. Stir frequently for 3-4 minutes, watching closely, until they are golden brown and slightly crispy. Remove the scallions from the oil and set aside.<\/div><\/li>
    • Heat the scallion oil over medium high heat. Cook the eggplant and zucchini segments in 2-3 batches, making sure each batch fits in an even layer. Turn them occasionally, cooking for 2-3 minutes until slightly golden brown, and softened. Once each batch is finished, remove them to a plate and set aside while you finish the rest.<\/div><\/li>
    • Once all your eggplant and zucchini are cooked, return them to the pan and, off the heat, stir through the gochujang paste mixture until well combined.<\/div><\/li>
    • Transfer to a plate, garnish with the reserved crispy scallions and enjoy! Serve alongside rice if desired.<\/div><\/li><\/ul><\/div><\/div>\n
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