Summer Squash and Eggplant Stir-Fry
By the Gracious Vegan
Eggplant, zucchini, and other summer squash are sometimes hard to include in a stir-fry. Zucchini can cook very fast and then get mushy in no time at all. Eggplant soaks up all the oil in a typical stir-fry and can sometimes take a while to cook. To avoid using oil at all, I broil the vegetables with a tahini-water mixture instead of stir-frying them. It’s extra work—not going to lie—but the textures and flavors are spot-on. Everything is cooked right, without mushiness. Once you’ve tried this method, it feels less onerous the next time, and you know a great tasting meal is coming up.
Makes 4 servings
Broil the eggplant and summer squash. Fork-whisk the following ingredients together in a measuring cup or other small bowl.
3 Tablespoons water
2 Tablespoons tahini
Turn on broiler in oven to high (or 500°F). Line a baking sheet with foil (not parchment, which can burn). Spray the foil or pan with spray oil to prevent initial sticking. Place the eggplant slices in a single layer on the foil/pan. Brush the tops with the water-tahini mixture. Broil until the top is golden, about 5 minutes. Then flip them, brush the other sides with the water-tahini mixture, and broil until the other sides are browned, about 4 minutes. Remove from oven. When they cool, you can cut them into smaller pieces.
1 large eggplant or several smaller eggplants (including Japanese) (about one pound total), peeled or unpeeled (your preference), sliced crosswise into 1/2” rounds
Repeat the same process with the zucchini or other summer squash: cut into 1/2” rounds, place them on the foil, brush with the water-tahini mixture, and broil until the tops are golden, about 5 minutes. Then flip them, brush with the water-tahini mixture, and broil until the other sides are browned, 4-5 minutes. Remove from oven.
1 pound summer squash, any combination of zucchini, yellow squash, pattypan, etc.
Putting it all together. Heat a large skillet on medium heat. Add the following ingredients to the skillet and cook about a minute.
2 Tablespoons water
The white sections of 6 scallions, sliced (see green parts used below)
(Optional) 1 chili (red or green) thinly sliced
Add the remaining ingredients and stir gently (so as not to break apart the vegetables) until all the vegetables are coated with the sauce and everything is well heated, 3-5 minutes.
The broiled eggplant and squash
1/3 cup roasted peanuts (salted or unsalted)
1/4 cup (or more if you like) Goes-With-Everything Stir-Fry Sauce or a stir-fry sauce of your choice
Serve with rice and top with scallion greens.
The green sections of 6 scallions, sliced
Cooked brown or white rice (2-3 cups total)
Timing: 30-40 minutes
Gluten-free