Recipe by Elky Friedman

Tangy Zucchini and Eggplant Sticks

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

Ingredients

Main ingredients

  • 1 large eggplant, cut into 2-inch sticks

  • 2 zucchini, cut into 2-inch sticks

  • salt and black pepper, for sprinkling

  • 1 teaspoon Gefen Sesame Oil

Sauce

  • 2 tablespoons vinegar

  • 1/2 teaspoon salt

  • 2 tablespoons Gefen Honey

  • 1 and 1/2 tablespoons soy sauce

  • 1/2 teaspoon cayenne red pepper (optional)

Directions

Make the Vegetables

1.

Preheat the oven to 375 degrees Fahrenheit. Line and spray a baking sheet with nonstick cooking spray. Place eggplant and zucchini sticks on baking sheet and sprinkle with salt and pepper.

2.

In a small mixing bowl, whisk together sesame oil, olive oil, and garlic. Drizzle over the vegetables. Bake for 10–12 minutes until soft but still firm.

3.

Meanwhile, prepare the sauce. In a small saucepan, combine vinegar, salt, honey, soy sauce, garlic, water and cornstarch. Mix well and let simmer over low heat until thickened. Pour over zucchini and eggplant sticks and serve immediately.

Tangy Zucchini and Eggplant Sticks

Please log in to rate

Reviews

Subscribe
Notify of
3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Devora
Devora
5 years ago

Freezer Friendly? Is it possible to make these in advance?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Devora
5 years ago

yes

chaya krausz
chaya krausz
3 years ago

Can they be frozen before use?