Inspired by AisforAppleAU.com

Full Veggie Box share of eggplant, diced

Full Veggie Box share of zucchinis, diced

1 tsp. raw sugar or your favorite sweetener

3 tbsp. light soy sauce, use tamari for gluten-free version

2 cm fresh ginger minced or grated

2 garlic cloves, minced

4 tbsp. extra virgin olive oil

2 tsp. sesame seeds roasted

2 Veggie Box scallions, white and green parts sliced

1 tsp raw sugar or your favorite sweetener 3 tbsp light soy sauce, use tamari for gluten-free version 2 cm fresh ginger minced or grated 2 garlic cloves, minced 4 tbsp extra virgin olive oil 2 tsp sesame seeds roasted 2 Veggie Box scallions, white and green parts sliced

Make sure you have all ingredients ready to go before you start cooking!



In a small bowl, whisk together soy sauce (or tamari) and brown sugar until the sugar dissolves. Set aside.



Heat 2 tbsp of olive oil in a wok or large skillet over medium-high heat. Add zucchini and cook until golden brown, about 3-4 minutes. Remove and set aside.



Add remaining olive oil and cook eggplant until tender, about 5-7 minutes.



Add ginger and garlic to the wok, cook briefly until fragrant.



Add cooked zucchinis along with scallions and soy sauce mix. Mix.



Stir in the soy sauce and sugar mixture. Cook for 1-2 minutes, stirring constantly.



Sprinkle with sesame seeds and serve.